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Seared Chicken & Creamy Lime Sauce
with Salsa Verde Potato Salad
30 MIN
4 Servings
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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NutritionPER SERVING
-
Calories630 Cals (est.)
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fresh
ingredients
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)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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