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Parsley Pesto Potato Salad | alidaskitchen.com #recipes #SundaySupper

Parsley Pesto Potato Salad #SundaySupper

Parsley Pesto Potato Salad puts a fun, picnic spin on parsley potatoes.  It is a healthier potato salad, made with roasted yellow Idaho® potatoes and tossed in a lighter parsley pesto sauce.  

Parsley Pesto Potato Salad

Potatoes are such a great and versatile vegetable that can be served up in many ways that my whole family will eat it (score!)  Baked, mashed, whipped, ‘fried,’ or in a salad, it’s all good.  This Parsley Pesto Potato Salad uses delicious yellow Idaho® potatoes cooked using my favorite method – roasted!  Add in a fresh and vibrant parsley pesto sauce to drizzle and toss with the potatoes, and you’ve got a rock star party Parsley Pesto Potato Salad that everybody will love!…

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grilled lemon chicken with parsley sauce

Grilled Lemon Chicken with Parsley Sauce

Grilled Lemon Chicken with Parsley Sauce is a light and healthy dish that tastes like summer.  Plus it’s a great way to use some of the parsley that may be taking over your herb garden!  The lemon in the chicken is subtle and fresh tasting, which serves as a nice contrast to the tangy parsley sauce.  The marinade is quick and easy to make, using simple ingredients, and then pop the chicken in the refrigerator until you’re ready to grill.  As with any citrus marinade, it acts quickly so can be grilled within 15 minutes.  I’ve also let the chicken marinate overnight, and that works fine too.  For the parsley sauce, I just toss everything in my Magic Bullet (which I love any excuse to use!), and it’s done in a minute.  Easy! 

Grilled Lemon Chicken with Parsley Sauce
 
Yields: 4 servings
Ingredients
  • Chicken:
  • zest of 1 lemon (about 1 tablespoon)
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon granulated sugar
  • 1 pound boneless, skinless chicken tenders or breasts (4 4-ounce breasts)
  • Sauce:
  • ⅔ cup parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped shallot
  • 1 tablespoon white wine vinegar
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh lemon juice
Instructions
  1. Prepare marinade: In a bowl, whisk together zest, juice, oil, garlic, salt, pepper and sugar until combined.
  2. Put chicken in a Ziploc bag and pour marinade over chicken. Shake to coat and put in the refrigerator to marinate until ready to use (at least 15 minutes to overnight).
  3. Prepare sauce: In a blender, add parsley, oil, shallot, vinegar, garlic, salt, pepper, and juice. Blend until smooth (about 1 minute).
  4. Preheat grill. Place chicken on grill (discard marinade) and cook chicken on 4 to 5 minutes per side, or until thoroughly cooked.
  5. Serve chicken with a drizzle of sauce and garnish as desired. (Store any leftover marinade in the refrigerator).

Adapted from Health, July, 2006