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Spanish-Style Chicken & Potato Salad
with Fig Mayo
40 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. The easy sauce for our Spanish-spiced chicken calls on the sweet flavor of fig, thanks to a specialty fruit spread we’re mixing with just a touch of mayo––a perfect match for our creamy, zesty potato salad.
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NutritionPER SERVING
-
Calories630 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- ½ lb Sweet Peppers
- 1¼ lbs Golden Potatoes
- 1 Red Onion
- 1 Zucchini
- 2 cloves Garlic
- 1 bunch Parsley
- 1 Tbsp Sherry Vinegar
- ¼ cup Mayonnaise
-
2 Tbsps Ghee
- ¼ cup Creamy Mustard Sauce
-
1 Tbsp Fig Spread
-
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the fig mayo:
Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Peel and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine in a bowl. Roughly chop the parsley leaves and stems. In a separate bowl, combine the mayonnaise, fig spread, and 2 teaspoons of water; season with salt and pepper.
2
Cook & dress the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the creamy mustard sauce; stir to coat.
3
Cook the vegetables:
While the potatoes cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the onion-pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
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 the same pan, heat the ghee on medium-high until melted. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
* An instant-read thermometer should register 165°F for chicken.
5
Finish & serve your dish:
Add the cooked vegetables to the pot of dressed potatoes; season with salt and pepper. Stir to combine. Carefully slice the cooked chicken crosswise. Serve the sliced chicken with the potato salad. Top the chicken with the fig mayo and chopped parsley. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the potato salad, sliced chicken, chopped parsley, and fig mayo to separate airtight containers. Cool, uncovered, then cover and refrigerate. Serve as directed in Step 5. Enjoy!
1
Prepare the ingredients & make the fig mayo:
Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Peel and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine in a bowl. Roughly chop the parsley leaves and stems. In a separate bowl, combine the mayonnaise, fig spread, and 2 teaspoons of water; season with salt and pepper.
2
Cook & dress the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the creamy mustard sauce; stir to coat.
3
Cook the vegetables:
While the potatoes cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the onion-pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
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 the same pan, heat the ghee on medium-high until melted. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
* An instant-read thermometer should register 165°F for chicken.
5
Finish & serve your dish:
Add the cooked vegetables to the pot of dressed potatoes; season with salt and pepper. Stir to combine. Carefully slice the cooked chicken crosswise. Serve the sliced chicken with the potato salad. Top the chicken with the fig mayo and chopped parsley. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the potato salad, sliced chicken, chopped parsley, and fig mayo to separate airtight containers. Cool, uncovered, then cover and refrigerate. Serve as directed in Step 5. Enjoy!
Tips from Home Chefs