Description

Sunny's potato and chicken salad is full of flavor and surprises.

Transcript

Potato-Chicken Salad All right, the last of my potatoes all done. I’m getting my tray ready for the oven. I’m going to roast these at 400 degrees. I really love the texture. I mean potato salad is usually just nice and creamy but when you roast the potatoes, you get a little bit of crunch here and there. And then of course with everything else that goes in it, it feels like you’re traditional with a little bit of trunks we’re going to throw the chicken in. So I’ve got my potatoes in, I’m going to hit them with a little bit of cooking oil, do olive oil as well but I like cooking oil if I’m going to roast. Some salt, lots of salt with potatoes and hit them with a little bit of pepper. That’s all we’re going to do, not too much flavor here because we’re going to throw a lot of flavor in the chicken in second. Like I said, 400 degrees about 30 minutes but watch them about half way through. Maybe give them a shake, flip them over so they don’t stick to the bottom. All right, next things next I want to get the chicken started for our chicken and potato salad. Like I said before usually you’re roasting the chicken but today we’re going to poach it and the great thing about poaching is the moisture that it imparts on our chicken breast. So we got the chicken breast, my bacon, some black pepper corn, bay leaf feeling good about everything and sage. What we want to do is build some flavor into our chicken breast before we poach. So I’m going to get this out, put them right into my pot. The recipe only calls for one chicken breast but I’m going to do two and have a very good meal later on in the week courtesy of these. In two chicken breast and then we’re going to drop on top of that just a couple of whole black pepper corns. We’re going to do a bay leaf. It gives a little bit of flavor and some body to it. And then we’re going to put some sage in the potato and chicken salad so why not infuse a little bit of that flavor. We want to go ahead and fill our pot up with water just to cover the chicken. Put it back on the stove and we’re going to bring it up to a boil. Now when it comes to a boil, bring it back down to a general simmer and your chicken’s going to poach for about 15 to 20 minutes. So in goes in lots of potato salads, it’s nice, light, crisp add some crunch to it because the chicken’s going to be juicy. We poached that in some water with some pepper corn and the bay leaf and the sage and that roasted potatoes are going to be nice and tender with a little bit of a crunch because we roasted them. The celery is going to add some texture and lots of crispness. So onion in, celery in, I’m going to do one clove of garlic that in there. Then I’m going to add the chicken breast like I said the other one in the fridge right now waiting for a good meal of the week meal. So I’m going to half my breast right down it, lengthwise and get this in the bowl. Make sure however you cut your potatoes try and cut the chicken the same size. When it goes into your salad it’s nice to have a surprise as to what is exactly on your spoon. So chicken chunks in and speaking of our potatoes, I’m going to get our potatoes in as well. These look great. Remember we’ve roasted these in the oven, let them set out to cool for a little bit so they don’t shock the mayo we’re about to put it, just a little salt and pepper and the oil, so they get nice and crunchy for us. So we poached our chicken and some sage, so we’re just going to chop up about three leaves of that with some flat leaf parsley. I know a lot of people don’t use fresh herbs that it can really lighten up your salad so give it a try. We got the fresh herbs in, onions in, start with a little mayo. Now, this is the part where you can deviate a little bit. I have no problem with it. I’m going to put about half to a cup of mayo in and some mustard to go in that as well. But if you like your potato salad or your chicken salad little more moist do what you like. A little mustard, some paprika, I like to put this in but it’s great as a present as well. Just sprinkle it over the top and you’re done. That’s all in, a little salt, little pepper and last but definitely not the least, our bacon that we started on a cold pan so it crisps evenly. I’m going to crinkle that over the top, get that in there. And I am going to stir this up.