Donna's Cherry Chicken & Potato Salad, Mike's Pesto Fries, and Donna's Honey Mustard Dip

Dear Culinary Companions, I am amazed that the first half of the first quarter of 2015 is already here.  We enjoyed a very early 5K running race today and by the time we returned home, we were craving a hearty brunch fast!  I had leftovers to make a chicken salad or a potato salad and thought that combining the two together might turn out quite tasty.  By making a dressing with the rest of my Honey Mustard Dip and adding fresh cherries, the salad turned out to be a winner!  I hope you think so too.  Best, Donna:

Donna's Cherry Chicken & Potato Salad

Ingredients:

1 cup Donna's Roasted Italian Chicken (about 1 whole breast), chopped (see 31 August 2015 blog entry for recipe)

1 cup Mike’s Pesto Fries, chopped 

2/3 cup cherries (about 24), pitted and chopped

2 Tablespoons Donna’s Honey Mustard Dip

3 Tablespoons Hellman’s Mayonnaise (made with canola oil if possible)

Salt and pepper to taste

2 cups iceberg lettuce or mixed greens

Method:

Mix together all ingredients and serve over a bed of lettuce, if desired.

Serves 2 – 3.

Mike's Pesto Fries

Ingredients:

6 – 8 potatoes, cut into fries (I use 1.5 pounds baby red potatoes cut into quarters)

One 3.8 ounce can black olives, drained (I use 24 Kalamata olives)

¼ cup sun-dried tomatoes, chopped (if desired – I do not add)

3 Tablespoons basil pesto sauce

1½ Tablespoons olive oil

½ cup Parmesan cheese, grated or shredded

Method:

Preheat oven to 425 degrees F*.  Mix all ingredients and spoon onto cookie sheet that has been sprayed with cooking oil.  Bake for 40 minutes or until potatoes are done.  Then top with cheese and replace in oven for about 5 minutes to allow cheese to melt.  Serve immediately.

*Note:  If desired, you may also bake at 450 degrees F for 30 minutes if you are cooking another dish in the oven at the same temperature.

Serves 4 – 6.

Donna's Honey Mustard Dip

Ingredients:

2 T Maille old style whole grain Dijon mustard

1 T ground Dijon mustard

2 T honey

Method:

Mix and serve with pretzels (or use as a glaze for chicken or pork roast).

Serves 4.

Copyright 2015.