WARM CHICKEN & POTATO SALAD SEASONED BY MINT WITH GREEN ONIONS & SHREDDED CARROTS IN A SAUCE OF OLIVE OIL – DIJON – LEMON JUICE

For 4:

–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)

–olive oil

–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

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