Potatoes, chicken and leeks warm salad
10
20
4
No
Ingredients
- 20 mini potatoes (red or white)
- 12 sliced radish
- 454 g (1 pound) of chicken thighs sliced into strips
- 30 ml (2 tablespoons) of butter
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 2 chopped garlic cloves
- 20 ml (4 teaspoons) of Dijon's mustard
- 50 ml (1/4 cup) of red wine vinegar
- 125 ml (1/2 cup) of vegetable oil
- Salt and pepper up to taste
- Fresh herbs up to taste
Preparation
Side-by-side mode
- Set the washed potatoes in a casserole and cover with cold salted water. Cook until you can easily slip a knife in the center of a potato. Cool down right away.
- Slice potatoes into quarters and set with radish in a large bowl. Set aside.
- In a pan, cook chicken with butter at medium-high heat for 5 minutes. Reduce heat to medium, then add sliced leeks and garlic. Continue cooking for 5 minutes while stirring from time to time. Remove from heat.
- Add the remaining ingredients to the chicken. Mix well and season.
- Pour chicken preparation over potatoes and set aside. Stir at the least possible to avoid crushing potato quarters.
- Sprinkle with fresh herbs and serve right away.
Chef’s note
Goes well with Brietling wine.
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