Wednesday, June 25, 2014

A taste of summer :)

There's really nothing more to be said about the versatility of the humble potato.
I grabbed a bag of these Golden Russet Potatoes in a pre-packed 2.27 bag 
which gives you about 15 potatoes at $3.20.
And decided to encapsulate the remains of the summer holidays 
and all its happiness into today's salad.

What you'll need:
Potatoes, peeled and diced
Chicken thigh, roughly shredded
Mayonnaise, Kraft to taste
Corn, Del Monte Fresh Cut
Sea salt
Cracked black pepper

The how-to:
Boil diced potatoes in water with a teaspoon of salt.
Bring to a fierce boil for 3-5 minutes depending on size of the diced potatoes and drain the water immediately to prevent overcooking.
Set that aside to cool.
Drizzle olive oil over chicken thigh pieces and lightly roast till done.
Roughly shred chicken and set that aside too.
Prepare a big mixing bowl and place potato pieces, shredded chicken meat and a dollop of mayonnaise.
Add sea salt and black pepper to taste.
Toss all the ingredients together.
Once ready, top the salad with a generous helping of corn kernels for that fresh burst of summer colors.
And finish with a sprinkling of black pepper.

I added dried cranberries as an afterthought.
Try cherry tomatoes, walnuts, cashews, ham, bacon bits.
Best eaten chilled to beat the summer heat hey! 

Enjoy. :)

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