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Chicken Salad with Crispy Potatoes
(from Everyday Food)
Preheat oven to 450 and roast two chicken breasts smothered in olive oil, coarse sea salt and pepper for 35 minutes. When done, shred chicken with a fork.
Meanwhile, slice two or three Yukon Gold Potatoes 1/4" thick and bring to a boil in salted water. Cook potatoes until they are tender (5 - 7 minutes), then drain.
Heat oil in a skillet over medium-high heat, and add half the potatoes in a single layer. Cook undisturbed until potatoes are golden brown, then flip and cook otherside. Repeat with more oil and remaining potatoes.
Prepare dressing with 1 Tbs fresh lemon juice, 2 Tbs olive oil, chopped garlic, salt and pepper. In a large bowl, combine salad greens, potatoes, chicken and I HIGHLY RECOMMEND some crumbled goat cheese - the warm chicken and potatoes melt the goat cheese a little and you will think you've died and gone to heaven.
A very interesting post, Steph! I feel ya, and I also feel the very same trepidation at becoming too comfortable...which somehow makes me feel that a life like Revolutionary Road will be in order. But why?? It's sort of dawned of me that the notions I have about happiness are what's standing in the way of me actually finding it. Like I've been trying to shove the world of my existence into some mold I think equates to perfection.! What the hell?
ReplyDeleteI'm thinking that to be happy and fulfilled by small and beautiful things is the greatest accomplishment we can endeavor. It's such a weird jumble to have the entire world open to us, and yet to be completely overwhelmed by choices! I'm starting to feel like narrowing the focus a little - bringing attention to the community around you rather than the great world beyond - is the way to go. For now, at least! Figuring all of this out is so slow and difficult!
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