Recipe of Perfect Southern-Spiced Chicken with Potato Salad & Maple Green Beans

Southern-Spiced Chicken with Potato Salad & Maple Green Beans Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

with Potato Salad & Maple Green Beans. Find recipes that suit your lifestyle with our new Few things hit the spot in the summer quite like an easy, delicious potato salad, which you'll quickly whip up by combining tender potatoes with creamy.

Here is the best “Southern-Spiced Chicken with Potato Salad & Maple Green Beans” recipe we have found so far. This will be really delicious.

Ingredients of Southern-Spiced Chicken with Potato Salad & Maple Green Beans

1. Take 2 of Boneless, Skinless Chicken Breasts.
2. Make ready 3/4 lb. of Golden Potatoes.
3. It’s 1/2 oz. of Sweet Piquante Peppers.
4. Take 2 tbsps of Spicy Maple Syrup.
5. Make ready 6 oz. of Green Beans.
6. Prepare 2 cloves of Garlic.
7. Make ready 1 tbsp of Creamy Mustard Sauce.
8. You need 1 tbsp of Southern Spice Blend.
9. Prepare of Southern Spice Blend.
10. Prepare of Onion Powder.
11. Prepare of Garlic Powder.
12. Make ready of Ground Yellow Mustard.
13. It’s of Smoked Paprika.
14. Prepare of Cayenne Pepper.

All Reviews for Hot Chicken Salad with Potato Chip Crust.This Southern chicken salad is made with chicken, hard-boiled egg, dill relish, and mayonnaise.This is one of our top-rated chicken salad recipes.This chicken salad is wonderful in lettuce-lined buns.

Southern-Spiced Chicken with Potato Salad & Maple Green Beans instructions

1. Fill a medium pot with salted water; cover and heat to boiling on high..
2. Wash and dry the fresh produce..
3. Medium dice the potatoes..
4. Roughly chop the peppers..
5. Peel and roughly chop 2 cloves of garlic..
6. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend..
7. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot..
8. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through..
9. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm..
10. While the chicken cooks, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork..
11. Turn off the heat. Drain thoroughly and return to the pot..
12. Add the creamy mustard sauce, chopped peppers, 1 teaspoon of olive oil, and a pinch of the remaining spice blend (you will have extra). Season with salt and pepper; stir to combine..
13. To the pan of reserved fond, add 1/2 teaspoon of olive oil; heat on medium-high until hot..
14. Add the green beans; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened..
15. Add half the spicy maple syrup (carefully, as the liquid may splatter) and 1 tablespoon of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are lightly browned and the liquid has cooked off. Turn off the heat..
16. Slice the cooked chicken crosswise..
17. Serve the sliced chicken with the cooked green beans and potato salad. Drizzle the chicken with the remaining spicy maple syrup..

Cut the chicken breast lengthwise into thin slices, then add to the bowls.This retro hot chicken salad was once a favorite on the menus of tea rooms, bridge clubs, snd bridal showers.It's similar to a chicken casserole, but contains more crunchy celery and almonds and less creamy binding.

It's also delicious in plain loaf bread, croissants, or freshly baked biscuits.Perfect for incredible chicken salad sandwiches (croissants are great!), or ton top of a lovely bed of.I like this with a green salad for a quick weeknight meal.This Chicken Potato Salad is what I had for lunch.I enjoyed it a lot because I am a huge fan of potato salad.