Mitt Cafe‎ > ‎Food‎ > ‎

Chicken & Warm Potato Salad

posted Sep 8, 2012, 10:27 AM by JustBenke
Here is an awsome recipe from my good friend Nick, I love it!
Ben Svensson

Chicken & Warm Potato Salad


1  lb. chicken breasts

12-15 ping pong ball sized potatoes

3.5-4 oz. fresh mushrooms

2 yellow onions

10 cherry tomatoes

Olive oil


Handful of fresh thyme

1 tbl white wine vinegar


Black pepper

Flake salt

Juice from ½ lemon



1.5 cups of sour cream

3.5-4 oz. feta cheese

1 yellow onion

Flake salt

Black pepper


Let’s start with the sauce, (it tastes better if you prepare it the day before)


Mince the onion. Mix the sour cream with the minced onion and then crumble the feta cheese into the mixture. Add black pepper and salt to taste.


Cut the chicken into finger-thick pieces just over an inch long. Grill the chicken with pepper, a whole crushed chili pepper and the juice from a half lemon. Place grilled chicken aside when done.


Peel and boil your potatoes. When done, put aside.


Heat oven to 475F.


Cut cherry tomatoes in half. Put them in oven-safe dish and sprinkle sugar on top, don’t be shy! Broil for 10-15 minutes. Tomatoes should not char, but become soft and the sugar should caramelize.


Meanwhile, cut the onion into half-moon shaped pieces, and chop the mushrooms (not too small). Fry 1/3 of the onions with the mushrooms in oil and sprinkle some garlic powder on top. The oil should be hot, so hot that when add the mushroom you should hear a loud crackling sound. When the crackling starts to die out and the mushrooms turn a deep golden brown, take the mixture off and put to the side.


Cut up the potatoes and fry them in olive oil, not too hot now you don’t want to burn them. Add some real butter for taste. Add fresh black pepper and sprinkle on some fresh thyme. Fry the potatoes for about 10 minutes or until they got a golden brown color. Mix with the previously grilled chicken that you cut into bite-sized pieces. Let the chicken become warm then add the mushrooms and onions, stir. Top with the rest of the onion and the cherry tomatoes. Add some white wine vinegar, olive oil, and a couple of takes with the black pepper grinder and you are done.


This sounds like a lot but it really isn’t. You can make this dish in about 30 minutes from start to finish or in about 15 minutes if you prepare the potatoes and chicken beforehand.