May 25, 2017
Dinner, Lunch, Main Dish,
Salads, Main Dish Salad, Meat Salad, Poultry, Chicken, Fish, Tuna, Vegetables, Lettuce , Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Sunday Dinner, Weeknight Meals, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, Non-Dairy, Boneless Pieces, Kosher Meat more
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"A a perfect summer salad, the original recipe called for tuna, I made it with grilled chicken, grilled steak would be awesome also, we loved this salad! This salad is served with the potatoes still warm, not cold, the dressing is drizzled over the warm potatoes, I recommend grilling the chicken in advance."
Place potatoes in a small pot and cover with cold water. Transfer to stove and bring to a boil on medium setting. Reduce to low and simmer uncovered for 10-12 minutes or until fork tender. Drain and cool slightly. Transfer to a medium bowl.
Meanwhile, for dressing grind seeds and add remaining ingredients, except olive oil. Pulse several times to blend. Add the olive oil and pulse until creamy. Adjust seasoning if necessary.
Pour some of the dressing over top of warm potatoes and toss gently.
To serve, shred the cooked chicken with hands and add to potatoes. Add tomatoes ,quartered eggs, beans and olives. Pour over remaining dressing. Toss gently and serve, spooned in lettuce cups. Sprinkle with freshly chopped herbs.
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