Smoky Chicken With Warm Corn Potato Salad Recipes

SMOKY CHICKEN WITH WARM CORN & POTATO SALAD

Steps:

• Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
• Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
• Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.

SMOKY POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE

Steps:

• Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
• Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

POTATO SALAD WITH SMOKED CHICKEN AND CORN ON THE COB

Steps:

• Scrub but do not peel the potatoes. Cook in water to cover in pot large enough to hold the corn as well. Cover the pot, and cook the potatoes until they are tender, for 10 to 20 minutes, depending on size. If you cannot find very small potatoes, cut them up.
• In serving bowl whisk together vinegar, wine, oil and mustard; stir in yogurt.
• Cut the chicken into bite-size chunks, and add to dressing.
• Shuck corn.
• Finely chop the onion; wash dry and chop the basil and stir onion and basil into the dressing.
• Trim the tough stems from the arugula, wash thoroughly and dry.
• Two minutes before the potatoes are ready, place a steamer in the pot and add the corn.
• When potatoes and corn are cooked, drain them well. Cut potatoes into quarters or halves. Combine the potatoes with the dressing, and season with salt, if desired, and pepper.
• Wash, trim and cut the tomatoes into thick slices. Arrange the arugula on a serving plate; top with tomato slices, spoon the potato-chicken salad over tomatoes and serve corn on the side.