Greek | Pea Shoot Salad Over Chicken and Potatoes
Posted on April 11, 2011
I received pea shoots in my CSA farm basket this week and wasn't sure what to do with them. I posted the question on Facebook and a friend suggested a salad with feta and mint, which got me thinking about Greek flavors. So I put this dish together. We loved it! The pea shoot salad part is great on it's own as well.
Yield: 2 servings
Ingredients
POTATOES
extra-virgin olive oil
1 medium yellow onion
3 to 4 white potatoes
dried oregano, crushed, to taste
kosher sea salt, to taste
freshly ground pepper, to taste
CHICKEN
2 boneless, skinless chicken breasts
kosher sea salt, to taste
freshly ground pepper, to taste
grapeseed oil
PEA SHOOT SALAD
1 bunch of pea shoots, rinsed and spun dried
crumbled feta cheese, to taste
1 clove garlic, microplaned or minced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
2 mint leaves, finely chopped
kosher sea salt, to taste
freshly ground pepper, to taste
Method
POTATOES
Heat oil in pan, add onions, potatoes, and oregano. Saute until done. Season with salt and pepper.
CHICKEN
Season with salt and pepper. Heat pan, put thin layer of grapeseed oil in pan. Saute chicken on one side for 3 to 4 minutes. Flip and finish in a 400 degree oven for 5 minutes.
PEA SHOOT SALAD
Combine garlic and lemon juice. Whisk in olive oil. Add mint. Season to taste with salt and pepper. In a separate bowl, combine pea shoots and feta. Dress salad.
Put potato and onion mixture on first layer. Next, arrange chicken on top. Then top with pea shoot salad. Pour remaining dressing around, letting it ooze into the chicken and potatoes.
(Recipe by Brenda.)