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Steamed Chicken and Potato Salad with Autumn Veggies

This vibrant salad combines tender steamed chicken and potatoes with seasonal autumn vegetables, creating a wholesome dish that celebrates the flavors of October in Belgium.

Salad
Prep 20m · Cook 30m · Total 50m
10 ingredients

The melding of roasted chicken with steamed potatoes and fresh herbs draws inspiration from the dynamics of political engagement, much like the vibrant discussions surrounding leadership and media. The use of seasonal produce and simple techniques reflects an accessible yet flavorful approach to cooking, inviting home cooks to create their own culinary narratives. Inspired by Mamdani, Jeffries and How to Beat Trump at His Own Game and Bari Weiss’s First Days at CBS: Booking Big Guests and Irked by Leaks.

Instructions

  1. In a large pot, steam the baby potatoes for about 15 minutes until tender. Add the carrots and green beans to the steamer for the last 5 minutes of cooking.
  2. Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat for about 6-7 minutes on each side, or until cooked through.
  3. Once the chicken is cooked, let it rest for a few minutes, then slice it thinly.
  4. In a small bowl, whisk together olive oil, white wine vinegar, mustard, dill, salt, and pepper to make the dressing.
  5. In a large serving bowl, combine the steamed potatoes, carrots, and green beans. Drizzle with the dressing and toss gently to coat.
  6. Top the salad with sliced chicken and serve immediately, garnished with extra dill if desired.