WARM CHICKEN AND POTATO SALAD WITH BACON VINAIGRETTE
Serves: 4
▪ 1 lb (454 g) red potatoes (about 4 medium or 12 new potatoes), cut into 1-inch (2.5-cm) chunks
▪ Kosher salt
▪ 4 oz (115 g) bacon, cut crosswise into 1/2-inch (1.25-cm) strips
▪ 1 lb (454 g) boneless, skinless chicken breasts or chicken thighs, cut into 1-inch (2.5-cm) chunks
▪ 1/4 cup (60 ml) balsamic vinegar
▪ 1 tsp (5 ml) vegetable oil
▪ 2 tbsp (30 ml) tahini
▪ 1 tsp (5 ml) grated garlic (about 1 clove)
▪ 2 scallions, white and green parts, thinly sliced
▪ 1 head Bibb, Boston or romaine lettuce
1. Put the potatoes in a small pot and add enough water to cover. Generously salt the water and bring to a boil over high heat.
2. Reduce the heat to medium and simmer until the potatoes are tender but aren’t falling apart, 7-10 minutes. Drain the potatoes and let them cool and dry while you prep the rest of the salad.
3. While the potatoes are boiling, cook the bacon in a large sauté pan over medium heat, stirring from time to time, until rendered, crispy and slightly brown, 5-7 minutes.
4. Using a slotted spoon, transfer the bacon to a bowl. Reserve about 1/3 of the bacon, about
1/4 cup (60 ml), in a separate bowl for garnish.
5. Add the chicken to the pan with the bacon fat and cook, stirring occasionally, until the chicken browns and is no longer pink inside, 7-10 minutes. Turn off the heat and add the potatoes to the pan.
6. In a small bowl, combine the vinegar, oil, tahini and garlic, and whisk well. Stir in the bacon, except for the reserved portion, and the scallions. Add the bacon-scallion vinaigrette to the pot with potatoes and chicken and toss until well coated.
7. Place several lettuce leaves on four plates, top the leaves with the potatoes and chicken. Crumble the reserved bacon on top of each portion. Serve warm or at room temperature.