Serves 4 to 6
This delectable creation can double as a salad-side dish or an entrée. Grilled chicken breasts and roasted peppers take it out of the ordinary.
3 boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon fresh, coarse ground black pepper
1/2 teaspoon dry dill weed
About 4 boiled potatoes, peeled and diced
1 roasted red ripe bell pepper, seeded and cut into thin julienne
1 sweet purple onion, diced
1 stalk of celery, diced
About 1 cup frozen peas
1 tablespoon minced fresh mint leaves
1 tablespoon minced fresh dill weed
1 cup mayonnaise
2 tablespoons sweet and hot brown mustard
Salt and fresh, coarse ground black pepper to taste
Crisp lettuce leaves
Rinse the chicken breasts and wipe dry. Mix the next five ingredients together and rub lightly into the chicken breasts. Grill or broil to desired degree of doneness. To determine if the chicken is done, pierce the thickest portions with the tip of a small sharp knife. The meat should be opaque, not translucent and the juice should run clear, not pink. When done, set aside and allow to cool.
Combine the potatoes, peppers, onion, celery, peas, mint and dill weed. Dice the chicken breasts and add to the potato mixture. Blend the mayonnaise and mustard and add enough to the salad to moisten to your taste. Season to taste with salt and pepper. Line a serving dish with the lettuce and pile the salad in the center. Garnish with sprigs of fresh mint or dill weed. Serve chilled.