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Mexican-Style Chicken & Potato Salad
with Cotija Cheese
30 MIN
2 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This vibrant dish features juicy chicken thighs coated with a blend of bold spices (like smoked paprika, cumin, and more), then served alongside a hearty potato salad dressed with a lightly spicy sauce made with tomatillo, a tart fruit classic in Mexican cuisine.
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NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
-
¾ lb Golden Or Red Potatoes
- 1 Poblano Pepper
- 2 Scallions
-
⅓ cup Tomatillo-Poblano Sauce
-
½ oz Sweet Piquante Peppers
- 1 Tbsp Creamy Mustard Sauce
- 2 Tbsps Grated Cotija Cheese
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & cook the potatoes:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes and cook 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly.
2
Prepare the remaining ingredients:
While the potatoes cook, thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the piquante peppers. Cut off and discard the stem of the poblano pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.
3
Cook the chicken:
While the potatoes continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
* An instant-read thermometer should register 165°F for chicken.
4
Cook the poblano pepper:
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.
5
Make the potato salad & serve your dish:
In a large bowl, whisk together the tomatillo-poblano sauce and creamy mustard sauce. Add the cooked potatoes, cooked poblano pepper, and chopped piquante peppers. Season with salt and pepper; stir to combine. Serve the cooked chicken with the potato salad. Garnish with the sliced green tops of the scallions and cheese. Enjoy!
6
Make ahead modifications:
Prepare as directed, except slice the cooked chicken crosswise. Transfer the potato salad and sliced chicken to separate airtight containers. Top the potato salad with the sliced green tops of the scallions. Cool, uncovered, then cover and refrigerate. Refrigerate the cheese. When ready to serve, garnish the sliced chicken and potato salad with the cheese. Enjoy!
1
Prepare & cook the potatoes:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes and cook 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly.
2
Prepare the remaining ingredients:
While the potatoes cook, thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the piquante peppers. Cut off and discard the stem of the poblano pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.
3
Cook the chicken:
While the potatoes continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
* An instant-read thermometer should register 165°F for chicken.
4
Cook the poblano pepper:
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.
5
Make the potato salad & serve your dish:
In a large bowl, whisk together the tomatillo-poblano sauce and creamy mustard sauce. Add the cooked potatoes, cooked poblano pepper, and chopped piquante peppers. Season with salt and pepper; stir to combine. Serve the cooked chicken with the potato salad. Garnish with the sliced green tops of the scallions and cheese. Enjoy!
6
Make ahead modifications:
Prepare as directed, except slice the cooked chicken crosswise. Transfer the potato salad and sliced chicken to separate airtight containers. Top the potato salad with the sliced green tops of the scallions. Cool, uncovered, then cover and refrigerate. Refrigerate the cheese. When ready to serve, garnish the sliced chicken and potato salad with the cheese. Enjoy!
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