1. Prepare the ingredients
•Heat a medium pot of salted water to boiling on high.
•Wash and dry the fresh produce.
•Medium dice the potatoes.
•Cut out and discard the cabbage core; thinly slice the leaves.
•Peel the carrot; grate on the large side of a box grater.
•Peel and small dice the onion.
•Cut out and discard the stem, ribs and seeds of the pepper; small dice.
•Small dice the celery.
2. Cook the potatoes
•Add the potatoes to the pot of boiling water. Cook 7 to 9 minutes or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
3. Make the slaw
•While the potatoes cook, in a large bowl, combine the cabbage, carrot, sugar, and 3/4 of the vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper.
4. Cook the vegetables
•While the slaw marinates, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot.
•Add the onion and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.
•Add the celery; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste.
•Transfer to the pot of cooked potatoes. Wipe out pan.
5. Cook the chicken
•In a bowl, combine the spice blend and 1 tablespoon of olive oil.
•Pat the chicken dry with paper towels. Season with salt and pepper on both sides.
•In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes on the first side, or until browned. Flip and cook 4 to 5 minutes or until lightly browned.
•Add as much of the spice blended oil mixture as you like, depending on how spicy you'd like the dish to be. Cook, constantly spooning the oil over the chicken, 30 seconds to 1 minute, or until the chicken is coated and cooked through. Turn off the heat.
6. Make the potato salad & plate tour dish
•To the pot of cooked potatoes and vegetables, add the mayonnaise and remaining vinegar; stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste.
• Divide the cooked chicken, slaw, and potato salad between 2 dishes. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1432g)|
|Recipe Makes: 1|
|Calories from Fat: 152 (14%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 284.3mg||87 %|
|Sodium 4199mg||145 %|
|Potassium 3888.6mg||102 %|
|Total Carbohydrate 101.7g||30 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 83.2g|
|Protein 122.4g||175 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1056
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