Chicken And Potato Salad With Herbs Recipes

CHICKEN SALAD WITH FRESH HERBS

Steps:

• Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
• Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
• In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
• When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

CHICKEN KEBABS WITH HERB POTATO SALAD

Steps:

• Slice the chicken into kebab size pieces.
• Put the garlic along with a sprinkling of salt and pepper in a bowl large enough to hold all the chicken.
• Add the thyme, lemon juice and olive oil- mix together in the bowl.
• Mix the chicken into the marinade, stirring to coat completely.
• Cover and chill while you make the salad.
• Boil the potatoes in salted water until tender but not mushy.
• Drain.
• Cut into thick slices and put in a serving bowl.
• Pick the leaves off the basil or mint and place in a blender.
• Do the same to the rosemary and add those too.
• Add the garlic, vinegar and virgin olive oil and some salt and pepper.
• Blitz until you have a green purée.
• Spoon the purée over the potatoes and mix thoroughly.
• Now it's time to cook the kebabs.
• Make sure your cooking instrument of choice (BBQ or grill) is nice and hot.
• Thread the chicken onto skewers, shaking off any excess marinade.
• Lay on the cooking surface and cook for about three minutes a side, turning as the chicken forms a thick, golden crust.
• Serve with potato salad and side dishes of your choice.