Thursday, June 25, 2009

Food: Quick Grilled Chicken and Caesar Potato Salad

When I think of summer barbeques and picnics, two of the items that instantly come to mind are potato salad and grilled chicken. A couple of weekends ago I made this really quick meal for dinner, inspired by the Caesar Potato salad recipe featured in June's Bon Appetit. I don't know why it hadn't occurred to me to try a Caesar dressing on potatoes before, but this was great! Not only was it a non-mayo potato salad (which makes it more transportable for sticky, summer days), it's all fancied up for a celebration (or in this case a casual dinner) with colored baby potatoes, radishes, and crunchy sugar snap peas. It'd make a fantastic, showy, 4th of July side dish - especially if you mixed in some purple potatoes. I'm looking forward to making it again very soon.

Sorry...another blurry iPhone picture....

Smoky Grilled Chicken MM


  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tb Smoked Paprika
  • 3 Tb Olive Oil
  • Salt & Pepper


  • Pre-heat your grill to medium heat
  • In a small bowl, mix together smoked paprika, olive oil, salt and pepper
  • After trimming any excess fat off the chicken, lay the breasts on a counter between two sheets of waxed paper and pound them flat to ensure they are all of uniform thickness.
  • Brush both sides of the chicken them with the oil/paprika mixture
  • Grill 8 to 12 minutes on Direct Medium, turning chicken mid-way through
Caesar Potato Salad with Sugar Snap Peas
From Bon Appetit (June 2009)

  • 1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
  • 8 oz trimmed sugar snap peas
  • 1 bunch radishes, trimmed, sliced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, pressed
  • 1/2 cup freshly grated Parmesan cheese


  • Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly.
  • Add radishes and onion.
  • Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired.
  • Serve warm or at room temperature.

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