Ingredients (to serve two):
1 pound small, red-skinned potatoes, cut into salad-size chunks
1/2 cup bottled peppercorn ranch salad dressing
2 tablespoons chopped fresh dill
2 tablespoons dijon mustard
12 ounces boneless, skinless chicken breast halves
1 tablespoon olive oil or vegetable oil
1 1/2 cup chopped bell pepper, any color or combination of colors
Tip: I'm a single-household compulsive Warm Dilled Chicken and Potato Salad maker ... and eater, but that's okay: I take left-overs to the office and enjoy them for lunch - this salad is delicious warm and cold! :-)
Preparation (20 minutes):
1. In a large, covered saucepan, cook potatoes in slightly salted, boiling water for 10 to 15 minutes (until tender); drain.
2. Meanwhile, for dressing, in a small bowl, combine peppercorn ranch salad dressing, dill, and mustard.
3. Rinse chicken and pat dry. Cut into bite-size strips, season with salt and pepper. In a large skillet, over medium-high heat, cook and stir chicken in hot oil for about 5 minutes or until done.
4. In a salad bowl, combine cooked chicken, cooked potatoes and chopped bell pepper. Pour dressing over potato mixture and toss gently to coat salad ingredients with dressing.
I'm gonna make this last sentence shorter than usual, because I know you just can't wait to try this recipe yourself! So, here we go: