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Chicken and Potato Crisp Salad with Watercress

Posted By Lynne On June 14, 2010 @ 11:00 pm In Chicken, Food Bloggers Los Angeles, Salads | 12 Comments

Last Saturday I went to a meeting and potluck with the FBLA (that’s Food Bloggers Los Angeles). We get together about once a month to, guess what, talk about our food blogs, share what we know about blogging and EAT. The Chicken and Potato Crisp Salad with Watercress, which I love, is what I brought to this meeting. Some of the dishes other people brought were apricot clafouti, black bean dip with salted potatoes, cranberry walnut scones, potato and cheese frittata, coffee cake and gougeres. These are food people, so you know everything was wildly delicious.

One of the subjects we always seem to talk a lot about is SEO and how to drive more people to our websites. We were lucky to have a master of these subjects visiting us this month. None other than Greg of SippitySup. Thanks Greg for your insights. It was nice to see people in person that I only read online and be able to actually have a conversation. All of the people who came to the meeting have amazing websites with great photos, interesting writing and good recipes. If you have a chance, check out these food blogs:

Greg at SipptySup. Right now he is blogging about Filipino Chicken, wondering if you can say Adobo.

Erika at In Erika’s Kitchen is in the process of cooking every recipe on the planet that has table grapes in it. Also, her 11 year old son, a budding chef and blogger, gave my salad a big thumbs up.

Adair at Lentil Breakdown is pondering the Six Freezing Degrees of Al and Tipper’s Separation through Ben & Jerry’s ice cream flavors. We were trying to figure how to get this article on the Huffington Post, its that clever and hilarious.

Michael at South Bay Foodies is currently writing about Shakespeare by the Sea in San Pedro and the Wine Maker Socials at Café Pierre in Manhattan Beach.

Pam at My Man’s Belly is making Easy Cranberry Walnut Scones and giving relationship advice.

Suz at You Can’t Eat What? is making a Frozen Eyeball Margarita Pie.

Gisele at Small Pleasures Catering, who is originally from New Orleans, has an interview with Poppy Tucker, a New Orleans TV and radio personality and fishing camp owner. Gisele is going to be doing a fund raiser for New Orleans.

This meeting was really interesting and informative, besides the part where we laughed and ate a lot. I for one am really looking forward to the meeting next month, and each following month. Thanks again you guys and I’ll see you soon.

Chicken and Potato Crisp Salad with Watercress

8 servings

2 pounds small Idaho Cal Red Potatoes, washed but not peeled
3/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
2 pounds onions, halved lengthwise and sliced ¼ inch thick
2 garlic cloves, pressed
1 tablespoon grainy mustard
2 tablespoons Dijon mustard
1/3 cup fresh lemon juice (2 lemons)
1/3 cup chopped flat-leaf parsley
2 teaspoons minced fresh rosemary
6 cups cooked chicken, pulled into bite-sized pieces (I use chicken tenders)
2 bunches watercress, large stems removed
(optional) 2 ripe tomatoes, quartered, for garnish

1. Preheat the oven to 450 degrees F.

2. Slice the potatoes 1/8 inch thick. (You can use a mandoline). Place in a bowl, add 3 tablespoons of the olive oil and toss until coated. Season with ½ teaspoon each of the salt and pepper.

3. Cover 3 baking sheets with aluminum foil and spray with vegetable spray. Arrange the potato slices in a single layer on the baking sheets and roast in the oven, 2 sheets at a time, for 10 minutes. Turn and switch the sheets and bake for 5 to 7 minutes longer, until browned around the edges and crisp. Loosen the potatoes from the sheets as soon as they are done and transfer to paper towels to cool. Repeat with the remaining potatoes.

4. Meanwhile, in a large casserole, heat 3 tablespoons of the olive oil over moderate heat. Add the onions and ½ teaspoon of the salt. Cover tightly and cook, stirring occasionally, until translucent, about 10 minutes. Uncover, increase the heat to moderately high and cook, stirring frequently, until the onions are well browned, about 10 minutes. Add the garlic and cook for 2 minutes longer.

5. In a bowl, combine the grainy and Dijon mustards with the lemon juice, parsley, rosemary  and the remaining 1 teaspoon salt and ½ teaspoon pepper. Whisk in the remaining 1/3 cup olive oil. Set aside ¼ cup of this dressing.

6. Add the mustard-lemon dressing (less the ¼ cup) to the onions and stir well to blend, scraping up any browned bits adhering to the bottom of the casserole. Scrape the onion into a bowl. Add the chicken and potato crisps and toss well. Add additional olive oil by tablespoons if needed.

7. In a bowl, toss the watercress with the reserved ¼ cup dressing. Fold the watercress into the salad and serve.

Note: I prepare the chicken tenders by first sprinkling them with salt, pepper and rubbed dry basil on both sides. Then sauté in butter and minced garlic. Discard the browned minced garlic and scrape it off the cooked chicken. Or you can use any cooked white chicken meat.

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