Golden saffron chicken and potato salad

Recipes / Meat

The appeal of this beautiful salad owes as much to its colour palette as to its vibrant flavour. Begin this recipe a day ahead.

Recipe «Golden saffron chicken and potato salad» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 100ml extra virgin olive oil, 1 lemon, sliced, 175ml dry white wine, 2 bay leaves, 1 1/2 tsp saffron threads , 4 corn-fed chicken breasts, 6 Dutch cream potatoes, peeled, cut into 2cm-thick slices, 150g yellow beans , 100g ready-cooked polenta, cut into 2cm cubes, 250g yellow cherry tomatoes, halved, 2 soft-boiled eggs, halved, 1/2 garlic clove, crushed, 1 tbsp honey, 1 1/2 tbsp lemon juice, plus finely shredded zest of 1/2 lemon, 1 1/2 tbsp white wine vinegar, 2 tbsp grapeseed oil.

Ingredients:

  • 100ml extra virgin olive oil 
  • 1 lemon, sliced 
  • 175ml dry white wine 
  • 2 bay leaves 
  • 1 1/2 tsp saffron threads 
  • 4 corn-fed chicken breasts 
  • 6 Dutch cream potatoes, peeled, cut into 2cm-thick slices 
  • 150g yellow beans 
  • 100g ready-cooked polenta, cut into 2cm cubes 
  • 250g yellow cherry tomatoes, halved 
  • 2 soft-boiled eggs, halved 
  • 1/2 garlic clove, crushed 
  • 1 tbsp honey 
  • 1 1/2 tbsp lemon juice, plus finely shredded zest of 1/2 lemon 
  • 1 1/2 tbsp white wine vinegar 
  • 2 tbsp grapeseed oil 
  • 2 tbsp extra virgin olive oil 

Instructions

  1. Combine 2 tbs olive oil, lemon slices, white wine, bay leaves and 1 tsp saffron in a large zip-lock bag. Season, add chicken breasts, seal bag, then massage to coat chicken. Refrigerate overnight.
  2. For the sweet lemon dressing, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.
  3. Place potato in a saucepan with remaining 1/2 tsp saffron and 1 tsp salt.
  4. Add enough cold water to cover, then set aside for 15 minutes for flavours to infuse. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 5 minutes or until just tender. Drain and pat dry with paper towel.
  5. Blanch the yellow beans in boiling salted water for 5 minutes. Drain and pat dry with paper towel.
  6. Preheat the oven to 180°C. Drain the chicken, reserving lemon slices, and pat dry with paper towel. Heat 1 tbs olive oil in a frypan over medium-high heat and cook chicken for 2-3 minutes each side until golden. Transfer to a roasting pan with reserved lemon slices and roast for 6-8 minutes until chicken is cooked. Set aside to rest, loosely covered with foil.
  7. Meanwhile, heat another 1 tbs olive oil in a frypan over medium-high heat and cook polenta, turning, for 2-3 minutes or until pale golden. Drain on paper towel.
  8. Return frypan to the heat and add the remaining 1 tbs olive oil. Cook the potato, turning, for 2-3 minutes or until golden and crisp. Drain on paper towel.
  9. Divide potato, polenta, lemon slices, beans and tomato among 4 plates. Thickly slice chicken and place on top. Top each with half a soft-boiled egg, season and drizzle with dressing to serve.