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Potato salad with chicken and proscuito Recipe

   
 

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     Potato salad with chicken and proscuito

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   30 minutes

Ingredients
Olive oil, for greasing chargrill
3 single chicken breast fillets, trimmed
1.5kg small desiree potatoes, halved
120g thin proscuitto slices, cut into thin strips
Chopped fresh chives to garnish
Chive dressing
250mls sour light cream
1 tablespoon wholegrain mustard
1 tablespoon fresh lemon juice
 
2 tablespoons white wine vinegar
2 tablespoon sugar
60mls (1/4 cup) light olive oil
1/3 cup finely chopped fresh chives
Salt and pepper to taste

Instructions
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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