- 4 boneless chicken breast halves with skin (about 2 pounds)
- Salt and freshly ground pepper
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 12 ounces red-skinned potatoes, cut into 1-inch pieces
- 1/2 cup jarred piquillo peppers (4 ounces)
- 1 small garlic clove
- 2 tablespoons sherry vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/4 cup pitted kalamata olives, sliced
- 1 carrot, shaved into ribbons with a vegetable peeler
- 12 ounces mesclun (4 packed cups)
- Preheat the oven to 425°. Season the chicken with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon of the olive oil over moderately high heat. Add the chicken skin side down and cook until very lightly browned, about 3 minutes. Turn the chicken skin side up and transfer the skillet to the oven; roast the chicken for about 10 minutes, until it is cooked through. Transfer the roasted chicken to a work surface and let cool.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain the potatoes and let cool.
- In a blender, combine the piquillo peppers with the garlic, vinegar, honey and lemon juice and puree until very smooth. With the machine on, add the remaining 1/4 cup of olive oil in a thin stream and blend until the dressing is emulsified. Season the dressing with salt and pepper.
- Discard the chicken skin and thinly slice the breasts crosswise. In a large bowl, toss the chicken with the potatoes, olives and carrot and toss with the dressing. Add the mesclun, toss gently and serve.
The salad can be prepared through Step 3 and refrigerated overnight.
Bright, nutty Manzanilla Sherry.