It’s been a while since I posted a new recipe. That can be attributed to the fact that the month of May in my house is typically the craziest time of year for me–I’m getting students ready for AP and IB exams, trying to make sure each of my seniors graduates, and trying to wrap up the school year. Couple that with preparing to head out of town for 2 weeks 3 days after school ends, and things get a little hectic.
I have decided though, that since school is out for the summer and I have a *wee* bit more free time that I will cook much more and post many more new and tasty recipes, and this one’s no exception.
Since summer came early to Texas, the heat came early too. The last thing you really want to spend your time doing inside when it is 100 degrees outside is spend your evenings cooking over a hot stove/oven. One day last week, I’d wanted to make a savory salad that could be eaten cold that didn’t require a heck of a lot of prep time. Enter this:
This turned out to be better than I expected, and was easy to make. It is best to let this dish sit overnight in the dressing so that everything soaks up the bright lemony flavor. Here’s how I did it:
- 1 full boneless, skinless chicken breast
- 4 cups new potatoes, skin on, cut in half
- 3 cups fresh green beans
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup lemon juice
- black pepper
- 1 teaspoon minced garlic
- 1/8 teaspoon lemon pepper
- salt, to taste
Preheat an oven to 400 degrees F. Spread 2 tablespoons of olive oil on a baking sheet. Place the potato halves on the oil, and roast them for 30 minutes in the hot oven. Once they are done, remove them and allow them to cool. While the potatoes are cooking, you can prepare the chicken and green beans. To prepare the green beans, you are going to blanch them for a couple of minutes in salted boiling water, and then immediately remove them to a bowl of ice water to stop the cooking process. You want the beans to be crispy. Once they have cooled, drain them and set them aside.
Sprinkle the chicken breast with lemon pepper and cook in a skillet with a bit of olive oil until cooked through. Allow the meat to cool, then dice into bite-sized chunks.
In a small bowl, combine the 1/4 cup of olive oil, lemon juice, pepper, minced garlic and salt to taste, remembering that potatoes need salt to bring out their flavor. Whisk these ingredients together so that they are well-combined. In a large bowl, place the cooked beans, chicken chunks and potato halves and then pour the dressing over all. Use a set of tongs to toss the veggies and meat in the dressing. This salad is best if it is allowed to sit overnight so that the dressing has a chance to permeate everything in the bowl. My advice would be to cover the salad with a tight-sealing plastic wrap and let the salad sit for 24 hours before serving.
SB ate his hot, but I ate mine cold and both were equally tasty. This recipe made 4 generous servings.