Spanish Chicken Salad
Ingredients
| 1 and 1/2 of boneless chicken breasts, poached | ||
| 1 tbs dry sherry | ||
| 4 cloves garlic, minced | ||
| 1/2 cup red onion, chopped | ||
| juice of 1/2 lemon | ||
| 1 tsp oregano | ||
| 1 cooked potato cut into cubes | ||
| large bunch of fresh arugula | ||
| 1/4 cup of jarred roasted red peppers, chopped | ||
| 1/2 cup of fresh or frozen peas | ||
| 1 tbs lemon juice | ||
| 1/4 cup mayonnaise | ||
| 1 tsp cider vinegar | ||
| 1 apple, cored and chopped into small cubes |
This is delicious version of chicken salad, with potatoes, roasted red peppers and peas.
- In a large sauce pot, cook the chicken in boiling water.
- Once chicken is done cut into small pieces and cool.
- Cook the potato cubes until fork tender.
- Cook the peas and asparagus in boiling water for about 3 minutes, then drain.
- Add the arugula to a bowl
- In a separate bowl combine the mayonnaise, garlic, lemon juice and cider vinegar. Mix well.
- Add all of the ingredients except for the dressing in a large bowl.
- Pour the dressing over the ingredients and mix well gently.
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