Chicken Salad with Potatoes, Vegetables, and Greek Yogurt
Best enjoyed with Flea Beer Violante – Belgian Strong Ale
Ingredients:
- Chicken breast
- Capers
- Tomatoes in oil
- Lettuce
- Radicchio
- Avocado
- Tomatoes
- Sweet potatoes
- Lemon
- Rooms
- Rosemary
- Greek yogurt
- Flea Extra Virgin Olive Oil
Procedure
Start with the ingredient that takes the longest to prepare: the sweet potato (the chef uses a white variety and a red variety, which have slightly different flavors and textures). Peel the sweet potatoes, then cut them into cubes that aren’t too large, to reduce cooking time. Add them to boiling water with some coarse salt and cook until they feel tender enough.
Now take the chicken and, if there are any bones, remove them with a bone-removing knife, then brush it with olive oil—apply the oil only to the meat, not to the pan. Turn on the stove, and when the pan is hot enough, add the chicken and brown it first on one side and then on the other. A succulent crust should form! To add flavor, also add a clove of garlic and some rosemary to the pan.
Take the tomatoes and dice them.
Now take all the types of lettuce you’ve chosen and tear them by hand for a more authentic flavor.
It’s time for the avocado: peel it, cut it into strips, then into cubes, and place it in a bowl with some lemon juice.
For the yogurt dressing, combine Greek yogurt, lemon juice, extra virgin olive oil, and a pinch of salt, then shake well! Adjust the quantities based on the consistency—it should be a fairly runny sauce.
Now plate the dish: arrange a bed of lettuce, potatoes, tomatoes, cherry tomatoes in oil, capers, avocado, chicken, and finally the yogurt sauce.
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