If all low-fat meals can be as goods as this chicken potato salad with fresh mushrooms, I won’t miss fried chicken or any of its delicious variations. What can I do? Fat just ads so much flavor and moistness to meat. There are times though when the flavor can be supplied by ingredients other than fat.
The idea for the chicken potato salad was a borne out of a split second of inspiration which struck as I was simmering chicken for a chicken and vegetables soup that I was preparing. Before adding the cabbage and chayote to the pot, I took out a large piece of chicken thigh and decided I was going to make a salad with it. And so, I did.
The best salads contain only the freshest ingredients. This one has chopped chicken meat, pearl potatoes and halved button mushrooms. The dressing is nothing more than olive oil and lemon juice.
- 16 pearl potatoes (peeled or unpeeled, your choice)
- 8 large fresh button mushrooms
- cooked meat from 1 large chicken thigh
- juice of half a lemon
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic grated
- salt
- pepper
- fresh cilantro chopped (use parsley if cilantro is too strong for you)
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Boil the pearl potatoes in salted water for about 10 minutes. Don’t overcook them. They are done when a knife inserted at the thickest part goes through with no resistance. Drain well, place in a large bowl and keep hot.
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Halve the mushroom caps and blanch in boiling water for about 5 minutes. Drain.
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Chop the chicken meat.
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Add the chicken and mushrooms to the potatoes. Pour in the olive oil and lemon juice. Add lots of ground pepper. Taste. Sprinkle with salt, if needed. Add the chopped cilantro and garlic, and toss well. Let sit for about 10 minutes before serving to allow the potatoes to absorb the flavors.
