Tuesday, May 17, 2005

Roasted Potato, Garlic and Red Pepper Salad with Grilled Chicken

Roasted Potato, Garlic and Red Pepper Salad with Grilled Chicken (Adapted from Gourmet)

4 unpeeled garlic cloves
1 1/2 pounds fingerling potatoes, halved
1 red bell pepper, chopped into 3/4" pieces
salt and fresh ground black pepper
2 1/2 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons balsamic vinegar, divided
2 cups chopped grilled chicken
1/4 cup chopped fresh basil
1 ounce crumbled goat cheese

Preheat oven to 425 degrees.

Tightly wrap cloves of garlic in foil and set aside.

In a large bowl, add halved potatoes and chopped pepper - season with salt and fresh ground black pepper. Drizzle with 1 1/2 tablespoons oil and toss ingredients together to coat. Scoop vegetables onto a large baking sheet coated with cooking spray and arranged into a single layer. Place pan, along with foil wrapped garlic, into the oven and bake until the potatoes are tender and golden brown, stirring occasionally.

Remove from the oven and carefully place potatoes and peppers into a bowl - toss with 1 tablespoons of the vinegar. Set aside to cool. Remove garlic from the foil and squeeze pulp into a small bowl. Using a fork, mash garlic with the remaining 1 tablespoon oil and 1/2 tablespoon of vinegar - season with salt and fresh ground black pepper. Add garlic mixture to the bowl with the vegetables, along with the chopped chicken, tossing to coat. Scatter the basil and crumbled goat cheese on top to serve.

Makes about 3 servings.

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