Autumn Chicken Potato Salad

 

The Village Winery

by Liz Silva Hall

  • 1 lb. small red potatoes, cubed
  • 1/2 cup Ranch dressing (peppercorn)
  • 2 tbsp. chopped fresh dill or 1 tbsp. of dry dill
  • 2 1/2 tbsp. of Dijon mustard
  • 3 skinless chicken breast halves, sliced thinly
  • 1 tbsp. olive oil
  • 2 tbsp dry white wine (Legacy Trebbiano)
  • 1 1/2 cups chopped yellow and green peppers
  • 1/2 cup chopped fresh cilantro

Preparation:

Cook potatoes in boiling salted water for about 15 minutes or until fork tender; drain. Blend dressing, dill, mustard and wine. Cook chicken in oil over medium heat for about 3 to 4 minutes per side or until cooked through. Blend cooked chicken, potatoes, cilantro and bell peppers in a large bowl. Pour dressing over the mixture, toss gently until coated. Serve this wonderful salad as a meal all on its own.
A lovely glass of Legacy Gewurztraminer or KRS French Sauvignon Blanc would complete either of these two dishes to perfection. Enjoy!