Warm chicken salad

Indulge in the flavors of a savory warm chicken salad, perfectly seasoned with herbs and spices for a delightful culinary experience.

Ingredients:

• 4 fingerling potatoes, scrubbed clean
• Salt
• 2 tablespoons red wine vinegar
• Freshly ground pepper
• 1/3 cup olive oil
• 3 cups red leaf or Bibb lettuce, cleaned and dried and torn into large bite-sized pieces
• 1 cup shredded leftover roast chicken (make the chunks as delicate or as rustic as you like)
• 1 tablespoon chopped fresh chives

Instructions:

1. Start by heating a medium saucepan of water until it boils, then add a generous amount of salt. Let the potatoes simmer until they are just tender, which should take around 15 to 20 minutes. Take the potatoes out of the pan and allow them to cool down.
2. In a small bowl, mix the vinegar with a few generous pinches of salt and pepper, according to your taste preferences. Slowly pour in the olive oil while stirring continuously. Taste the vinaigrette and adjust the salt level if needed.
3. Once the potatoes have cooled down, cut them into rounds that are about 1/2 inch thick. Place the lettuce on a compact platter.
4. Pour half of the vinaigrette into a medium saucepan and heat it over medium heat. Once it's hot, add the chicken and potatoes to the pan. Cook while gently flipping the ingredients every few minutes until the chicken is heated through and both the chicken and potatoes become crispy on the edges.
5. Drizzle some of the leftover vinaigrette on top of the lettuce, then place the chicken and potatoes on top. Sprinkle chives over the dish and serve promptly, with the extra vinaigrette on the side.

Summary:

• Calories: 1103 kcal
• Fat: 82 g
• Protein: 43 g
• Carbs: 51 g
• Potassium: 1867 mg
• Magnesium: 117 mg