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Menu Plan for the week of May 31, 2013:  Sunday's Recipes

Chicken Salad with Potatoes, Asparagus

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

       Use leftover meat from the Roast Cornish Hens - or grill 2 chicken breasts according to the recipe.  If you are using leftover hens - just sauté the potatoes and asparagus if you don't want to use the grill.  We used the rest of the package of mozzarella balls and the rest of the radishes.

Chicken Salad with Potatoes, Asparagus 

Total time: 30 minutes
   Grilling the chicken breast and vegetables adds the perfect summer flavors to make this salad an easy hit. 

 Ingredients:

• 2 boneless, skinless chicken breasts  or leftover chicken
• 2 medium potatoes
• 8oz (250gr) asparagus
• 3oz (90gr) cherry tomatoes
• 12 small Mozzarella balls
• 1/3 cup sliced radishes
• 1/3 cup green olives
• spinach and/or other spring greens for 2 large salads
• 1 tbs snipped basil
• 1 tbs snipped chives
• 1 tbs snipped parsley
• 1 tbs olive oil for potatoes
• Marinade for chicken
• 1 tbs red wine vinegar
• 1 tbs Dijon-style mustard
• 2 tbs olive oil
• 1/2 tsp paprika
• Vinaigrette
• 1 tbs ketchup
• 1 tbs sherry vinegar
• 1 tsp Dijon mustard
• 3 tbs good olive oil

 Instructions:

• Chicken: 
• In small bowl whisk together marinade for chicken, pour over chicken and set aside to marinate. 
• When ready, remove chicken from marinade and cook on barbecue for 14 - 18 minutes, turning once.
• OR sauté for about the same amount of time - or until done.
• Vegetables: 
• Cut potatoes into large bite-size pieces. 
• Trim and cut asparagus into 2" (5cm) lengths.
• Toss potatoes with oil and cook on barbecue grill in grill pan, stirring frequently, for about 25 minutes or until brown and done. 
• Add asparagus for the last 10 minutes of cooking time, stirring to combine with potatoes and oil in pan.
• OR sauté in large skillet until browned and cooked through, about 20 minutes, adding the asparagus for the last 7 minutes. 
• Salad:  
• Make vinaigrette: In small bowl whisk mustard, ketchup and vinegar. 
• Slowly add oil whisking constantly.  You may have to stop adding oil and just whisk periodically - you don't want to see the oil separately - it should be incorporated as it goes into the mixture.
• Prepare spinach and lettuce, tear if needed and put in a large salad bowl.
• Cut tomatoes, olives in half and add to salad.
• Slice radishes, snip herbs and add to salad. 
• Add mozzarella to salad. 
• Add 2 - 3 tbs vinaigrette and mix well.
• Remove vegetables and chicken.
• Slice chicken.
• Add chicken and vegetables to salad, drizzle with remaining vinaigrette, toss gently and serve.

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, large skillet (or 2) or barbecue grill and grill pan, salad spinner, salad bowl Turn on/light barbecue grill if using Make marinade, pour over chicken breasts Cut potatoes, toss with oil, cook Trim, cut asparagus, set aside Prepare spinach, other greens, wash, spin dry Make vinaigrette Cook chicken if using breasts Tear spinach, lettuce, put in salad bowl

Snip herbs, add to salad Slice radishes, add to salad Cook asparagus Turn chicken Cut tomatoes, add to salad Cut olives, add to salad Add mozzarella to salad Add half vinaigrette, toss well Slice chicken if using leftover Remove chicken if using breasts, slice Remove potatoes asparagus Add chicken, vegetables, vinaigrette to salad Toss gently and serve

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By Katie Zeller

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