Best Smoky Chicken With Warm Corn Potato Salad Recipes

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 POTATO AND CORN SALAD WITH CHIPOTLE MAYONNAISE

Smoky Potato and Corn Salad with Chipotle Mayonnaise image

Provided by Food Network

Categories side-dish

Time 1h

Number Of Ingredients 10

Ingredients

1 large red bell pepper
2 tablespoons olive oil
1 1/2 pounds large red potatoes, scrubbed and sliced 1/4-inch thick
2 tablespoons white wine vinegar
3 ears corn, shucked
1/4 cup plain yogurt
1/2 cup mayonnaise
1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2 teaspoon adobo sauce
2 tablespoons chopped cilantro
Kosher salt

Steps:

Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to medium heat.
Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack. Grill, turning frequently, until browned and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and while still hot, toss with the vinegar. Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and add to the bowl with the potatoes. In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.

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

POTATO SALAD WITH SMOKED CHICKEN AND CORN ON THE COB

Potato Salad With Smoked Chicken and Corn on the Cob image

Provided by Marian Burros

Categories dinner, one pot, salads and dressings, main course

Time 45m

Yield 2 servings

Number Of Ingredients 14

Ingredients

16 ounces tiny new potatoes
1 tablespoon rice vinegar
1 tablesooon dry white wine
1 tablespoon olive oil
2 teaspoons Dijon mustard
3 tablespoons plain nonfat yogurt
8 ounces smoked chicken
4 ears corn
1 small red onion to yield 6 tablespoons finely chopped
Fresh sprigs fresh basil to yield 2 tablespoons chopped
2 ounces arugula, about 2 cups
1/8 teaspoon salt, optional
Freshly ground black pepper
2 medium-large ripe tomatoes

Steps:

Scrub but do not peel the potatoes. Cook in water to cover in pot large enough to hold the corn as well. Cover the pot, and cook the potatoes until they are tender, for 10 to 20 minutes, depending on size. If you cannot find very small potatoes, cut them up.
In serving bowl whisk together vinegar, wine, oil and mustard; stir in yogurt.
Cut the chicken into bite-size chunks, and add to dressing.
Shuck corn.
Finely chop the onion; wash dry and chop the basil and stir onion and basil into the dressing.
Trim the tough stems from the arugula, wash thoroughly and dry.
Two minutes before the potatoes are ready, place a steamer in the pot and add the corn.
When potatoes and corn are cooked, drain them well. Cut potatoes into quarters or halves. Combine the potatoes with the dressing, and season with salt, if desired, and pepper.
Wash, trim and cut the tomatoes into thick slices. Arrange the arugula on a serving plate; top with tomato slices, spoon the potato-chicken salad over tomatoes and serve corn on the side.