Spanish-Style Chicken & Potato Salad

with Fig Mayo

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
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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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Spanish-Style Chicken & Potato Salad with Fig Mayo
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Prepare the ingredients & make the fig mayo:
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. 

Cook & dress the potatoes:
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. 

Cook the vegetables:
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. 

Cook the chicken:
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.

Finish & serve your dish:
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! 

Make ahead modifications:
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!

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Prepare the ingredients & make the fig mayo:
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. 

Cook & dress the potatoes:
Cook the vegetables:
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.

Cook the chicken:
Finish & serve your dish:
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!

Make ahead modifications: