Southern-Spiced Chicken with Potato Salad & Maple Green Beans
Southern-Spiced Chicken with Potato Salad & Maple Green Beans

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Southern-Spiced Chicken with Potato Salad & Maple Green Beans is one of the most well liked of current trending meals on earth. It's appreciated by millions every day. It is simple, it is fast, it tastes delicious. Southern-Spiced Chicken with Potato Salad & Maple Green Beans is something which I've loved my entire life. They're fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook southern-spiced chicken with potato salad & maple green beans using 14 ingredients and 17 steps. Here is how you can achieve that.

Composition needed to serve Southern-Spiced Chicken with Potato Salad & Maple Green Beans:

  1. 2 Boneless, Skinless Chicken Breasts
  2. 3/4 lb. Golden Potatoes
  3. 1/2 oz. Sweet Piquante Peppers
  4. 2 tbsps Spicy Maple Syrup
  5. 6 oz. Green Beans
  6. 2 cloves Garlic
  7. 1 tbsp Creamy Mustard Sauce
  8. 1 tbsp Southern Spice Blend
  9. Southern Spice Blend
  10. Onion Powder
  11. Garlic Powder
  12. Ground Yellow Mustard
  13. Smoked Paprika
  14. Cayenne Pepper

This Southern chicken salad is made with chicken, hard boiled egg, dill relish, and mayonnaise. This is one of our top-rated chicken salad recipes. This chicken salad is wonderful in lettuce-lined buns. It's also delicious in plain loaf bread, croissants, or freshly baked biscuits.

Instructions to make Southern-Spiced Chicken with Potato Salad & Maple Green Beans:

  1. Fill a medium pot with salted water; cover and heat to boiling on high.
  2. Wash and dry the fresh produce.
  3. Medium dice the potatoes.
  4. Roughly chop the peppers.
  5. Peel and roughly chop 2 cloves of garlic.
  6. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend.
  7. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot.
  8. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.
  9. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm.
  10. While the chicken cooks, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork.
  11. Turn off the heat. Drain thoroughly and return to the pot.
  12. Add the creamy mustard sauce, chopped peppers, 1 teaspoon of olive oil, and a pinch of the remaining spice blend (you will have extra). Season with salt and pepper; stir to combine.
  13. To the pan of reserved fond, add 1/2 teaspoon of olive oil; heat on medium-high until hot.
  14. Add the green beans; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened.
  15. Add half the spicy maple syrup (carefully, as the liquid may splatter) and 1 tablespoon of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are lightly browned and the liquid has cooked off. Turn off the heat.
  16. Slice the cooked chicken crosswise.
  17. Serve the sliced chicken with the cooked green beans and potato salad. Drizzle the chicken with the remaining spicy maple syrup.

Or skip the bread and serve. I like this with a green salad for a quick weeknight meal. Everyone's mother has a signature potato salad recipe, at least in the South it seems. I've got about four versions that I rotate between, including I grabbed a handful of ingredients and got started in the kitchen: red potatoes with the skins still on, mustard powder for spice, and prepared mustard for color. I'm making a creamy chicken potato salad that brightens my mood and reminds me that sunnier days are ahead.

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