New Potato & Chicken Salad

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 large chicken breast halves, boned
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1 teaspoon coarsely ground black pepper
• 1 clove garlic, minced
• 1/4 teaspoon salt (plus pinch salt)
• 12 -14 small new potatoes
• 2 cups cored and sliced radicchio or 2 cups red cabbage
• 2 cups torn boston lettuce
• 2 cups green leaf lettuce
• 2 cups belgian endive
• 4 plum tomatoes, seeded,sliced
• 8 ounces crumbled feta cheese
• 1/2 cup olive oil
• 2 tablespoons raspberry vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dijon mustard, mustrard
• salt
• fresh ground pepper
• toasted walnuts or pine nuts

Recipe

• 1 sprinkle chicken breasts with cornstarch.
• 2 cook in hot oil (12" skillet) and season with pepper, garlic and 1/4 tsp salt.
• 3 cook until browned, about 4-5 minutes each side.
• 4 remove from pan and keep warm.
• 5 reserve pan and drippings.
• 6 cook potatoes until soft.
• 7 cool 5 minutes.
• 8 cut into quarters.
• 9 reheat reserved pan and add potatoes.
• 10 cook until nicely browned.
• 11 set aside.
• 12 in large bowl, combine radicchio and salad greens, tomatoes and feta cheese.
• 13 slice warm chicken breasts into bite-size pieces.
• 14 add to salad mixture, along with warm potatoes.
• 15 combine dressing ingredients.
• 16 toss with salad.
• 17 garnish with nuts.