Total Time
55mins
Prep 15 mins
Cook 40 mins

This salad is all about the tastes of summer. We love enjoying this salad on the patio. It consists of butter lettuce, crisp red peppers, and baby potatoes from the market and is topped with chicken strips. It is then draped with a fabulous tangy, creamy dressing. This salad will tempt anyones tastebuds! Serve with some nice fresh french bread from the bread market and some nice Riesling..... gets your tastebuds going.

Ingredients Nutrition

Directions

  1. Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
  2. Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
  3. Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!

Reviews

(2)
Most Helpful

I loved the composed salads in France and this reminded me of them. It was delicious and so easy. It leaves itself open to all kinds of additions so since I had bought golden and candy striped beets at the Farmers' Market which I had roasted with olive oil and rosemary, this was added to the plate. I poached the chicken breasts because it was too hot to roast them in the oven. The dressing was delicious also. Thank you.

elliesstuff June 23, 2008

I made this for our supper last night and yummy! I used boneless skinless chicken thighs instead and brushed them with a little teryaki sauce and sprinkled them with some poultry seasoning, then baked them in the convection oven. I used a lemon/lime juice instead of the vinegar. Thanks for the wonderful recipe, I'm going to make this one again! :)

Chef Joey Z. June 19, 2008

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