Seared Chicken & Creamy Lime Sauce with Salsa Verde Potato Salad
Good to Make Ahead

Seared Chicken & Creamy Lime Sauce

with Salsa Verde Potato Salad

30 MIN
4 Servings
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Nothing says summer quite like potato salad! We’re making ours by tossing tender potatoes with crisp green beans, fresh tomatoes, and a creamy salsa verde––the perfect pairing for simply seared chicken.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Seared Chicken & Creamy Lime Sauce with Salsa Verde Potato Salad
Title
time-saving
tips & techniques
Sour Cream
Green Beans
Cherry Tomatoes
Mayonnaise
Yukon Gold Potatoes
How To: Quickly Halve Cherry Tomatoes
Lime
Almonds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the green beans into 1-inch pieces. Medium dice the potatoes. Halve the tomatoes. Roughly chop the almonds. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a medium bowl. Add the mayonnaise, lime zest, and half the sour cream; season with salt and pepper. Whisk to combine.

Blanch & shock the green beans:
2 Blanch & shock the green beans:

Fill a medium bowl with ice water and add a pinch of salt. Set aside. Add the green bean pieces to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the cooked green beans to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. 

Cook the potatoes & make the potato salad:
3 Cook the potatoes & make the potato salad:

Add the diced potatoes to the same pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the salsa verde, shocked green beans, halved tomatoes, and remaining sour cream; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

While the potatoes 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 large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board; carefully slice crosswise. Serve the sliced chicken with the potato salad. Top the chicken with the sauce. Garnish with the chopped almonds. Enjoy!

* An instant-read thermometer should register 165°F for chicken.

Make ahead modifications:
5 Make ahead modifications:

Prepare as directed, then transfer the potato salad, sliced chicken, and sauce to separate airtight containers. Cool, uncovered, then cover and refrigerate. Transfer the chopped almonds to a zip-top bag and set aside. Serve as directed in Step 4. Enjoy! 

Tips from Home Chefs

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Seared Chicken & Creamy Lime Sauce

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the green beans into 1-inch pieces. Medium dice the potatoes. Halve the tomatoes. Roughly chop the almonds. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a medium bowl. Add the mayonnaise, lime zest, and half the sour cream; season with salt and pepper. Whisk to combine.

2 Blanch & shock the green beans:

Fill a medium bowl with ice water and add a pinch of salt. Set aside. Add the green bean pieces to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the cooked green beans to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. 

Blanch & shock the green beans:
Cook the potatoes & make the potato salad:
3 Cook the potatoes & make the potato salad:

Add the diced potatoes to the same pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the salsa verde, shocked green beans, halved tomatoes, and remaining sour cream; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

4 Cook the chicken & serve your dish:

While the potatoes 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 large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board; carefully slice crosswise. Serve the sliced chicken with the potato salad. Top the chicken with the sauce. Garnish with the chopped almonds. Enjoy!

* An instant-read thermometer should register 165°F for chicken.

Cook the chicken & serve your dish:
Make ahead modifications:
5 Make ahead modifications:

Prepare as directed, then transfer the potato salad, sliced chicken, and sauce to separate airtight containers. Cool, uncovered, then cover and refrigerate. Transfer the chopped almonds to a zip-top bag and set aside. Serve as directed in Step 4. Enjoy! 

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