Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Potato Salad - Grilled Chicken Potato Salad
Famous Authors (View All Authors)
Vegetables - Potato Salad -  Grilled Chicken Potato Salad Post by :colmad Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2038

Click below to download : Vegetables - Potato Salad - Grilled Chicken Potato Salad (Format : PDF)

Vegetables - Potato Salad - Grilled Chicken Potato Salad

1 1/2 small new potatoes (16), scrubbed and halved
1/2 Cup corn kernels
1 sweet red pepper, diced
2 green onions, sliced
2 Tbsp. Red wine vinegar or balsamic vinegar
2 Tbsp. Olive oil
1/2 tsp. Each salt and pepper
1 Tbsp. Chopped fresh dill

Chicken:
1/2 Cup prepared barbecue sauce
3 boneless chicken breasts


In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or just until tender; drain and let cool slightly.

In large bowl, combine corn, red pepper, onions, vinegar, oil, salt and pepper. Add potatoes and dill; toss well. Into fridge ‘till served.

Meanwhile, spread barbecue sauce all over chicken. Place on greased grill over medium-high heat; close lid and cook, turning once, for 12 minutes or until no longer pink inside. Cut diagonally into thick slices; serve on potato salad.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Potato Salad -  Hawaiian Potato Salad Vegetables - Potato Salad - Hawaiian Potato Salad

Vegetables - Potato Salad -  Hawaiian Potato Salad
4-5 large potatoes 1 cup shell macaroni-dry 1-2 carrots chopped 2 celery stalks-chopped 2-3 pickles to taste-chopped 1 cup peas 2 stalks green onion-chopped salt and pepper to taste Dressing: 1 cup mayonnaise 1/2 cup Zesty Italian dressing 2 T. pickle juice (or less) Boil potatoes until tender. Cool and cut into cubes. Cook macaroni per package directions. Toss with remaining ingredients. Add dressing.
PREVIOUS BOOKS

Vegetables - Greek Potato Salad With Feta Vinaigrette Vegetables - Greek Potato Salad With Feta Vinaigrette

Vegetables - Greek Potato Salad With Feta Vinaigrette
2 pounds peeled red potatoes, cut into 1 inch pieces 2 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil 1 tablespoon Dijon mustard 2 tablespoons chopped fresh oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup halved pitted Kalamata olives 1 cucumber, peeled, seeded and diced 1/2 cup chopped roasted red peppers 1 small green pepper, diced 1/2 cup tiny-diced red onion 4 ozs. Feta cheese, crumbled (about 1 cup crumbled cheese) 1/4 cup chopped fresh Italian parsley Steam potatoes until very tender, 12 to 14 minutes Meanwhile, in large bowl make dressing by whisking together vinegar, olive oil,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT