Brush chargrill with olive oil to grease and then preheat over
medium heat. Cook chicken fillets on chargrill for 4-5 minutes on
each side or until just cooked through. Remove from chargrill and
set aside to cool.
Place potatoes in a large saucepan, cover with cold water and bring
to the boil Boil, partially covered, for 12-15 minutes or until
tender. Cut each potato into four wedges.
Meanwhile cook the proscuitto in a non-stick frying pan over
medium heat for 3 minutes or until crisp. Drain on paper towel.
To make dressing; place the sour cream, mustard, lemon juice,
vinegar and sugar into a bowl of a food processor until just
combined. With the motor running, gradually add the oil in a
thin stream until mixture is evenly combined and thickened. Stir
in chives and season with salt and pepper.
Just before serving, thinly slice the cooled chicken fillets across
the grain. Layer the chicken slices, potato wedges and dressing
in serving bowls.
Serving
Suggestions
Top with the proscuitto and garnish with the chopped chives.
Originally Submitted
10/7/2012
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