Cooking With Wine

Autumn Chicken Potato Salad

by Liz Silva Hall

1 lb. small red potatoes, cubed
1/2 cup Ranch dressing (peppercorn)
2 tbsp. chopped fresh dill or 1 tbsp. of dry dill
2 1/2 tbsp. of Dijon mustard
3 skinless chicken breast halves, sliced thinly
1 tbsp. olive oil
2 tbsp dry white wine (Legacy Trebbiano)
1 1/2 cups chopped yellow and green peppers
1/2 cup chopped fresh cilantro

Preparation:

Cook potatoes in boiling salted water for about 15 minutes or until fork tender; drain. Blend dressing, dill, mustard and wine. Cook chicken in oil over medium heat for about 3 to 4 minutes per side or until cooked through. Blend cooked chicken, potatoes, cilantro and bell peppers in a large bowl. Pour dressing over the mixture, toss gently until coated. Serve this wonderful salad as a meal all on its own.

A lovely glass of Legacy Gewurztraminer or KRS French Sauvignon Blanc would complete either of these two dishes to perfection. Enjoy!

Professional Wine Consultants Inc. 15 Cambridge St. South, Lindsay, Ontario K9V 3B7 705-328-9463 or 1-888-845-9463 E-mail: info@village-winery.com

The Winery uses superior quality products exclusively for their wine making.