Warm Chicken and Potato Salad With Bacon Vinaigrette 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Dinner in Minutes Feb 25, 2020

This meat-and-potato dish gets big flavor from a vinaigrette of balsamic vinegar and creamy tahini. That earthy mixture beautifully coats bacon and scallions that are then tossed with the mild chicken and creamy potatoes for a scrumptious, warm entree salad.

Storage Notes: Store in an airtight container in the refrigerator for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 pound red potatoes (about 4 medium or 12 new potatoes), cut into 1-inch chunks
  • Kosher salt
  • 4 ounces bacon, cut crosswise into 1/2-inch strips
  • 1 pound boneless, skinless chicken breasts or chicken thighs, cut into 1-inch chunks
  • 1/4 cup balsamic vinegar
  • 1 teaspoon vegetable oil
  • 2 tablespoons tahini
  • 1 teaspoon grated garlic (about 1 clove)
  • 2 scallions, white and green parts, thinly sliced
  • 1 head bibb, Boston or romaine lettuce

Directions

Put the potatoes in a small pot and add enough water to cover. Generously salt the water and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender but aren’t falling apart, 7 to 10 minutes. Drain the potatoes and let them cool and dry while you prep the rest of the salad.

While the potatoes are boiling, cook the bacon in a large saute pan over medium heat, stirring from time to time, until rendered, crispy and slightly brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Reserve about 1/3 of the bacon, about 1/4 cup, in a separate bowl for garnish.

Add the chicken to the pan with the bacon fat and cook, stirring occasionally, until the chicken browns and is no longer pink inside,

7 to 10 minutes. Turn off the heat and add the potatoes to the pan.

In a small bowl, combine the vinegar, oil, tahini and garlic and whisk well. Stir in the bacon, except for the reserved 1/4 cup, and the scallions. Add the bacon-scallion vinaigrette to the pot with potatoes and chicken and toss until well coated.

Place several lettuce leaves on four plates, top the leaves with the potatoes and chicken. Crumble the reserved bacon on top of each portion. Serve warm or at room temperature.

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Recipe Source

Adapted from Food52’s “Dynamite Chicken: 6- Never-Boring Recipes for Your Favorite Bird” by Tyler Kord (Ten Speed Press, 2019).

Tested by Ann Maloney.

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