Grilled chicken and warm potato salad

INGREDIENTS:

1/2 cup extra virgin olive oil
3 garlic cloves
1 TBSPN minced fresh Thyme
1/3 cup juice from 2 lemons
1 1/2 lb fingerling potatoes
Halved length-wise
8- thincut chicken breast
3 cups arugala or in my case baby spinach

1. Combine oil and chopped garlic in a bowl and microwave for 30 seconds. Wisk in thyme and lemon juice and season with salt and pepper. Transfer 3 tablespoons dressing to large bowl and whisk in mayonnaise.

2. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil and add dash of salt and reduce to med low heat. Drain potatoes and toss in the large bowl with reserved mayonnaise mixture. Set aside.

3. Season chicken with salt and pepper and toss in bowl with 3 tablespoons dressing. Grill chicken on a hot grill and transfer to a platter an drizzle with remaining dressing. Toss potatoes with arugala or spinach and serve with chicken.

Making this dish tonight for dinner and wanted to post the recipe first. 🙂 pic will follow…..

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