ROASTED POTATO CHICKEN SALAD WITH SALSA VERDE
Roasted potatoes combined with rotisserie chicken and greens make a main-dish salad the whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Cook frozen potatoes as directed on bag. Pour into large bowl; stir in beans, chicken, salsa verde and lime juice.
- Arrange salad greens on large platter.
- Spoon potato mixture over greens; sprinkle with pumpkin seeds. Serve warm or at room temperature.
Nutrition Facts : Calories 290, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 9 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 2 g, TransFat 0 g
SALSA VERDE POTATO SALAD
Make and share this Salsa Verde Potato Salad recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes in a large saucepan of boiling water, for 12-15 minutes of until just tender. Drain well then transfer to a serving bowl.
- Meanwhile, in a small bowl, mix remaining ingredients together and season to taste.
- Add half the mayo mixture to the warm potatoes and set aside to cool.
- When you are ready to serve, add remaining mixture and toss to coat.
ROASTED POTATO SALAD WITH SHAVED FENNEL & SALSA VERDE
Steps:
- In a medium bowl, stir the parsley, olive oil, chives, capers, orange juice, vinegar, orange zest, thyme, shallot, and garlic to make the salsa verde. Season with kosher salt and pepper to taste. Add the salsa verde and shaved fennel to the bowl of roasted potatoes. Toss well, season with kosher salt and pepper to taste, and serve.
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