Recipe of the Day - September 18 (chicken and potato salad)
 

Santa Fe Chicken and Potato Salad

Ingredients
1 8oz. bottle Italian Dressing
1 11-oz. jar Salsa (mild, medium or hot)
4 boneless, skinless chicken breast halves
8 small new potatoes (or 4 medium size potatoes)
1/4 cup water
assorted salad greens, such as leaf lettuce, spinach, radicchio, endive, etc.
1/2 large red onion, thinly sliced
1 15 1/4oz. can red kidney beans, rinsed and drained
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced

Preparation
Combine Italian Salad Dressing and Salsa. Marinate chicken breast with 1/2 cup of dressing and salsa mixture in a covered glass dish or plastic bag in refrigerator for 1-1/2 to 2 hours. Reserve the remaining dressing and salsa mixture.

Place potatoes in 2-quart microwave safe dish with 1/4 cup water. Microwave on high 8-10 minutes or until tender; drain and set aside. Grill or broil chicken breasts on medium heat for 6-7 minutes per side.

While grilling, prepare salad greens, and assemble on 4 dinner plates. Slice potatoes and chicken; top each plate with still-warm sliced potatoes and chicken, 1/4 of kidney beans, sliced onions and peppers.

In microwave, warm dressing/salsa mixture 1 to 2 minutes, and drizzle over salad.

Serves 4