Spiced Chicken Breasts & Mashed Potatoes with Blue Cheese-Kale Salad
Quick & Easy

Spiced Chicken Breasts & Mashed Potatoes

with Blue Cheese-Kale Salad

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
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To accompany simply spiced chicken and mashed potatoes, tangy sour cream and a mild blue cheese combine to make the sophisticated dressing for our kale salad— studded with some of the season’s first tomatoes.

To accompany simply spiced chicken and mashed potatoes, tangy sour cream and a mild blue cheese combine to make the sophisticated dressing for our kale salad— studded with some of the season’s first tomatoes.

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Spiced Chicken Breasts & Mashed Potatoes with Blue Cheese-Kale Salad
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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the kale; thinly slice the leaves. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Halve the tomatoes. Place in a bowl; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Thinly slice the chives.

Make the dressing & marinate the kale:
2 Make the dressing & marinate the kale:

In a large bowl, whisk together the sour cream and 3 tablespoons of milk (reserving the remaining milk) until thoroughly combined. Stir in the blue cheese; season with salt and pepper to taste. Add the sliced kale; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the kale marinates, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the bel paese cheese and half the remaining milk (you will have extra milk). Using a fork or potato masher, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm. 

Cook & slice the chicken:
4 Cook & slice the chicken:

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 medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat. Transfer to a cutting board. Carefully slice crosswise.

 

Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

Just before serving, to the bowl of marinated kale, add the seasoned tomatoes; stir to combine. Serve the sliced chicken with the mashed potatoes and salad on the side. Garnish with the sliced chives. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the kale; thinly slice the leaves. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Halve the tomatoes. Place in a bowl; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Thinly slice the chives.

2 Make the dressing & marinate the kale:

In a large bowl, whisk together the sour cream and 3 tablespoons of milk (reserving the remaining milk) until thoroughly combined. Stir in the blue cheese; season with salt and pepper to taste. Add the sliced kale; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Make the dressing & marinate the kale:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the kale marinates, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the bel paese cheese and half the remaining milk (you will have extra milk). Using a fork or potato masher, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm. 

4 Cook & slice the chicken:

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 medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat. Transfer to a cutting board. Carefully slice crosswise.

 

Cook & slice the chicken:
Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

Just before serving, to the bowl of marinated kale, add the seasoned tomatoes; stir to combine. Serve the sliced chicken with the mashed potatoes and salad on the side. Garnish with the sliced chives. Enjoy!