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Seared Chicken & Creamy Lime Sauce

with Salsa Verde Potato Salad

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories

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.

Get Cooking
fresh
ingredients
Seared Chicken & Creamy Lime Sauce with Salsa Verde Potato Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 6 oz Green Beans
  • ½ lb Grape Or Cherry Tomatoes
  • 1 Lime
  • 1¼ lbs Golden Potatoes
  • ⅓ cup Salsa Verde
  • ½ cup Sour Cream
  • ¼ cup Mayonnaise
  • 3 Tbsps Roasted Almonds
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a large 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. Large 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 and stir 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 and 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 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the salsa verde, cooled 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. When cool enough to handle, slice the cooked chicken crosswise. Serve the sliced chicken with the finished potato salad. Drizzle 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 through Step 4. Transfer the chopped almonds to a zip-top bag and set aside. Transfer the prepared potato salad, sliced chicken, and sauce to airtight containers. Cool, uncovered, then cover and refrigerate. When ready to serve, remove everything from the refrigerator and serve as directed in Step 4. Enjoy! 

Tips from Home Chefs

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

Fill a large 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. Large 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 and stir 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 and 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 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the salsa verde, cooled 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. When cool enough to handle, slice the cooked chicken crosswise. Serve the sliced chicken with the finished potato salad. Drizzle 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 through Step 4. Transfer the chopped almonds to a zip-top bag and set aside. Transfer the prepared potato salad, sliced chicken, and sauce to airtight containers. Cool, uncovered, then cover and refrigerate. When ready to serve, remove everything from the refrigerator and serve as directed in Step 4. Enjoy!