Smoky Chicken With Warm Corn Potato Salad Recipes

POTATO SALAD WITH SMOKED CHICKEN AND CORN ON THE COB

Steps:

• Scrub but do not peel the potatoes. Cook in water to cover in pot large enough to hold the corn as well. Cover the pot, and cook the potatoes until they are tender, for 10 to 20 minutes, depending on size. If you cannot find very small potatoes, cut them up.
• In serving bowl whisk together vinegar, wine, oil and mustard; stir in yogurt.
• Cut the chicken into bite-size chunks, and add to dressing.
• Shuck corn.
• Finely chop the onion; wash dry and chop the basil and stir onion and basil into the dressing.
• Trim the tough stems from the arugula, wash thoroughly and dry.
• Two minutes before the potatoes are ready, place a steamer in the pot and add the corn.
• When potatoes and corn are cooked, drain them well. Cut potatoes into quarters or halves. Combine the potatoes with the dressing, and season with salt, if desired, and pepper.
• Wash, trim and cut the tomatoes into thick slices. Arrange the arugula on a serving plate; top with tomato slices, spoon the potato-chicken salad over tomatoes and serve corn on the side.

RANDY HIGI'S SMOKED CHICKEN AND POTATO SALAD

Steps:

• Remove and discard the skin of the chicken or turkey. Remove the meat from the bones and pull the meat into shreds. Set aside.
• Peel the potatoes and put them in a saucepan. Add water to cover and salt to taste. Bring to the boil and let simmer about 20 minutes, until tender. Drain and set aside.
• Put the garlic and mustard in a small mixing bowl. Stir in the vinegar and, using a wire whisk, beat in the oil.
• Put the shredded chicken in a heavy skillet and add about onequarter cup of the garlic-mustard dressing. Put over low heat and stir briefly until barely warm throughout. Remove from the heat and let cool.
• Cut the potatoes into one-quarter-inch slices. Put the slices in a mixing bowl and add the mushrooms. Add the remaining dressing and blend. Let stand one hour.
• Arrange the lettuce leaves around and in the center of a platter. Place the chicken in a mound in the center. Surround the chicken with the arugula or watercress. Spoon the potato salad over the arugula or watercress and serve.