Since tomorrow is a “Tasty Tuesdays” day, I did a quick search on the National Day Calendar Web site to find out whether there were any food-related national days on 29 September. I was looking for a recipe to feature in “Tasty Tuesdays” vanity post for tomorrow. Sadly, there weren’t any, so I decided to honor not one, but TWO of the National Months (National Chicken Month and National Potato Month) in a single recipe!
After searching for “recipes using both chicken and potatoes, I got LOTS of results, but I wasn’t in the mood to go through all of them. So… I used one of my tried-and-true ways to narrow down the results: Counting by sevens! I counted down to the 7th result, which was a Web site that featured LOTS of chicken and potatoes! Once on that Web site (delish.com), I counted down to the 7th recipe (which was easy because they were numbered!), and that 7th recipe is the one I’m going to feature in the “Tasty Tuesdays” vanity post for tomorrow! Without further ado, here’s #7:
Greek Chicken Potato Salad
Ingredients
FOR THE DRESSING
2 Tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/2 small red onion, very thinly sliced
Kosher salt
Freshly ground black pepper
FOR THE POTATO SALAD
3 cups chicken breast strips (See notes below)
2 pounds mixed baby potatoes, halved
2 cucumbers, thinly sliced into half moons (See notes below)
1 1/2 cups halved cherry tomatoes
3/4 cup pitted Kalamata olives, halved (See notes below)
1/4 cup chopped fresh dill sprigs, plus more for serving
1 cup firm feta cheese, crumbled, plus more for serving (See notes below)
Directions
- Make dressing: In a medium bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in red onion, then season with salt and pepper. Let sit while making potato salad.
- Make potato salad: Arrange chicken breast strips in a single layer on a microwave-safe plate and heat covered with a paper towel on high until warm, about 2 minutes. Let cool slightly and then transfer to a work surface and slice into bite-sized pieces.
- Meanwhile, in a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, about 10 minutes. Drain and rinse under cold water to cool potatoes.
- Transfer potatoes to a large bowl and add sliced chicken breast, cucumbers, tomatoes, olives, and dill. Drizzle with dressing and gently toss to combine. Gently fold in the feta.
- Serve garnished with more dill and more feta.
NOTES:
- This recipe originally featured “Tyson Grilled & Ready Fully Cooked Chicken Breast Strips”, but I have issues with the Tyson brand. Consequently, I used a different brand of chicken breast strips in this recipe.
- Originally, this recipe called for “Persian cucumbers”, but since I don’t think my local grocery store carries anything but regular ol’ cucumbers, that’s what I used.
- Again, this recipe called for Kalamata olives, but my local grocery store only had black olives or the green (pimiento-stuffed) olives. I used the green (pimiento-stuffed) olives since that’s what I had on hand AND because this recipe reminds me of my favorite kind of potato salad: Italian Potato Salad.
- Because I’ve never eaten/made anything with feta cheese, I substituted what I had on hand: Parmesan cheese, which is the kind of cheese called for in my Italian Potato Salad recipe.
So, there you have it: this week’s “Tasty Tuesdays” recipe for Greek Chicken Potato Salad in honor of both National Chicken Month AND National Potato Month!
I know that summer is long gone, but I hope you’ll give this Greek Chicken Potato Salad a try like I did! I’d love to find out whether you followed the recipe exactly OR made changes like I did, so please take a moment to leave a comment below.
In the meantime… I know I’ll be making another batch because I love the addition of the chicken breast strips! Turns a simple side into a complete meal (with a carb, a protein, and two veggies), especially with the addition of some kind of fruit (Apple Crisp, anyone?) for dessert.
Bon Appétit!