Chicken, Potato and Grape Salad
Chicken, Potato and Grape Salad
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons (30 ml) olive oil
- 4 cups (1 litre) small new potatoes
- 1 head Boston lettuce, torn into bite-sized pieces
- 1 cup (250 ml) red seedless grapes, cut into halves
- 1/2 yellow bell pepper, cut into strips
- Salt and pepper
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) white wine vinegar
- 2 tablespoons (30 ml) balsamic vinegar
- 1/4 teaspoon (1 ml) sugar
- Salt and pepper
Instructions
- In a skillet over medium-high heat, brown the chicken in the oil until cooked through, about 5 minutes per side. Season with salt and pepper. Set aside on a plate and let cool slightly. Cover with plastic wrap and refrigerate until chilled. Slice thinly and set aside.
- Place the potatoes in a pot of cold salted water. Bring to a boil and cook until tender. Drain and plunge into ice water until cool enough to handle. Drain and cut into quarters.
- In a salad bowl, toss the chicken, potatoes and remaining ingredients.
Chicken, Potato and Grape Salad