Recipe: Chicken, potato and cucumber salad tossed in a dreamy, creamy buttermilk herb dressing

Serves 4

This chunky chicken salad is mixed with English cucumbers and small golden potatoes tossed in a creamy, tangy dressing full of fresh herbs. Skinless, boneless chicken thighs are roasted and shredded. You can roast the chicken and boil the potatoes 1-2 days ahead. This dreamy buttermilk-herb dressing may become a summer salad staple.

salad

• Olive oil (for sprinkling)

• 1½

  100 pounds of skinless, boneless chicken thighs, trimmed of excess fat

• Salt and black pepper, to taste

• 1/2

  1 teaspoon chili powder

• 1½

  1 pound golden baby potatoes

• 2

  1 tablespoon sherry or white wine vinegar

• Four

  1 ounce of mixed greens, such as small lettuce, spinach, kale, or a combination

• 1

  Cucumber (halved and sliced ​​thinly)

• 1. Set oven to 400 degrees. Lightly oil a 12-inch baking dish.

• 2. Place chicken thighs in a baking dish. Brush with olive oil and sprinkle with salt, black pepper, and chili powder. Bake for 25 to 30 minutes or until a meat thermometer inserted into the thickest part of the chicken registers 165 degrees. Turn on the broiler. Broil chicken for 3 minutes or until browned. Remove from oven and cool. Slice chicken into 1/2-inch strips.

• 3. Meanwhile, fill a large pot with water to cover the potatoes by about 1 inch. Add a generous pinch of salt. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes or until potatoes are tender when pierced with the tip of a small knife. Drain through a colander and transfer to a large bowl. When potatoes are cool enough to handle, cut them into quarters while still warm. Sprinkle with vinegar and salt. Stir gently with a rubber spatula.

• 4. Add the chicken and cucumber to the bowl with the potatoes. Arrange the vegetables on a large platter.

dressing

• ¼

  1 cup sour cream

• 3

  1 tablespoon mayonnaise

• 1

  1 tablespoon lemon juice, or more to taste

• Salt and pepper to taste

• ⅓

  1 cup buttermilk

• 1/2

  1 cup chopped fresh herbs (parsley, tarragon, oregano, mint)

• additional fresh herbs for garnish

• 1. Mix sour cream, mayonnaise, lemon juice, and a pinch each of salt and pepper in a bowl. Add buttermilk and herbs and mix. Taste and add more salt, pepper, and lemon juice to taste.

• 2. Add half the dressing to the chicken and mix gently with a rubber spatula. Add more dressing to salad if desired. Pour remaining dressing into bowls and serve with salad.

• 3. Spoon the salad into the centre of the plate and garnish with the remaining herbs.

Lisa Zwirn

Serves 4

This chunky chicken salad is a mix of English cucumbers and small golden potatoes tossed in a creamy, tangy dressing full of fresh herbs. Skinless, boneless chicken thighs are roasted and shredded. You can roast the chicken and boil the potatoes 1-2 days ahead. This dreamy buttermilk-herb dressing may become a summer salad staple.

salad

1. Set oven to 400 degrees. Lightly oil a 12-inch baking dish.

2. Place chicken thighs in a baking dish. Brush with olive oil and sprinkle with salt, black pepper, and chili powder. Bake for 25 to 30 minutes or until a meat thermometer inserted into the thickest part of the chicken registers 165 degrees. Turn on the broiler. Broil chicken for 3 minutes or until browned. Remove from oven and cool. Slice chicken into 1/2-inch strips.

3. Meanwhile, fill a large pot with water to cover the potatoes by about 1 inch. Add a generous pinch of salt. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes or until potatoes are tender when pierced with the tip of a small knife. Drain through a colander and transfer to a large bowl. When potatoes are cool enough to handle, cut them into quarters while still warm. Sprinkle with vinegar and salt. Stir gently with a rubber spatula.

4. Add the chicken and cucumber to the bowl with the potatoes. Arrange the vegetables on a large platter.

dressing

1. Mix sour cream, mayonnaise, lemon juice, and a pinch each of salt and pepper in a bowl. Add buttermilk and herbs and mix. Taste and add more salt, pepper, and lemon juice to taste.

2. Add half the dressing to the chicken and mix gently with a rubber spatula. Add more dressing to salad if desired. Pour remaining dressing into bowls and serve with salad.

3. Spoon the salad into the centre of the plate and garnish with the remaining herbs.Lisa Zwirn