Your Blue Apron Basket

Checkout Checkout
Continue Browsing
Loading...
Checkout Checkout
Continue Browsing
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
or
We ship wine to the following states:

Crispy Chicken & Potato Salad

with Cherry-Barbecue Dipping Sauce

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

You’ll make a delightfully crispy, golden coating for chicken breasts by dredging them in flour, egg, and breadcrumbs before searing them in the pan to achieve a crunchy exterior. It’s all deliciously contrasted with a tangy-sweet sour cherry barbecue sauce; perfect for dipping or drizzling.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Medium dice the celery.

Roast the vegetables:
2 Roast the vegetables:

Place the diced potatoes and carrot pieces on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Bread the chicken:
3 Bread the chicken:

While the vegetables roast, place the flour and breadcrumbs on two separate large plates. Season each with salt and pepper. Crack the egg into a large bowl. Add 1 tablespoon of water and season with salt and pepper; beat until smooth. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Cook the chicken:
4 Cook the chicken:

While the vegetables continue to roast, in a large pan (nonstick, if you have one), heat the ghee on medium until melted. Add the breaded chicken. Cook 8 to 9 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a paper towel-lined plate.

Finish & serve your dish:
5 Finish & serve your dish:

While the chicken cooks, to make the dipping sauce, in a bowl, whisk together the barbecue sauce and cherry spread. Taste, then season with salt and pepper if desired. In a large bowl, combine the diced celery, vinegar, mayonnaise, and pickle relish. Add the roasted vegetables; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the potato salad and dipping sauce on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Medium dice the celery.

2 Roast the vegetables:

Place the diced potatoes and carrot pieces on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Bread the chicken:
3 Bread the chicken:

While the vegetables roast, place the flour and breadcrumbs on two separate large plates. Season each with salt and pepper. Crack the egg into a large bowl. Add 1 tablespoon of water and season with salt and pepper; beat until smooth. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

4 Cook the chicken:

While the vegetables continue to roast, in a large pan (nonstick, if you have one), heat the ghee on medium until melted. Add the breaded chicken. Cook 8 to 9 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a paper towel-lined plate.

Cook the chicken:
Finish & serve your dish:
5 Finish & serve your dish:

While the chicken cooks, to make the dipping sauce, in a bowl, whisk together the barbecue sauce and cherry spread. Taste, then season with salt and pepper if desired. In a large bowl, combine the diced celery, vinegar, mayonnaise, and pickle relish. Add the roasted vegetables; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the potato salad and dipping sauce on the side. Enjoy!