Smoky Chicken With Warm Corn Potato Salad Food

CHICKEN WITH WARM POTATO SALAD

Chicken with Warm Potato Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound baby Yukon gold potatoes, halved
Kosher salt
4 ounces green beans, trimmed and cut into pieces
1 3-ounce jar roasted red peppers, drained and chopped
1 tablespoon red wine vinegar
3 scallions (white and light green parts only), thinly sliced
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 1/4 pounds thin-cut skinless, boneless chicken breasts
Juice of 1 lemon
3 cups baby arugula (about 2 ounces)
2 ounces goat cheese, crumbled

Steps:

Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.

Nutrition Facts : Calories 425 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 89 milligrams, Sodium 611 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 40 grams

SMOKY CORN SALAD

Smoky Corn Salad image

I love to try new dishes for my husband and myself, and also for when we entertain. I collect recipes from all over the world, and I appreciate the bold Southwest flavors that come through in this 5-ingredient salad. It's a keeper in my book. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

4 cups fresh or frozen corn, thawed
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
2 large sweet red peppers, chopped
1/2 cup minced fresh cilantro

Steps:

In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl., Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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