–6 chicken tenderloins or breast strips
–potatoes (3, medium, cut into bite-sized pieces)
–mint (dried, 2 tablespoons)
–green onions (3 stalks, chopped)
–shredded carrots (packaged, 2 handfuls)
–Dijon mustard (1 tablespoon, bottled)
–lemon juice (2 tablespoons)
1 – Place potatoes, chopped into bite-sized pieces, in one-half cup of water. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes. Set aside.
2 – Place chicken in a covered baking dish, with one-quarter cup of cold water (to prevent toughening the chicken). Season with salt, pepper, mint, and olive oil. Microwave on high for 8 minutes. When finished, cut into bite-sized pieces.
3 – Place drained and cut-up potatoes and chicken in a mixing bowl. Add green onions, shredded carrots, olive oil (to taste), Dijon mustard, and lemon juice. Fold together, gently.
4 – Serve the chicken and potato salad at room temperature.
–adapted from Edward Giobbi’s Pleasures of the Good Earth