Egg, Chicken, Potato Salad (in artichoke cups)
Prep time: 
Total time: 
Serves: big bowl of good
 
Fresh, Spring and good! Egg meets chicken, meets potato salad, finally! A great dish for Easter or a BBQ. We have our protein, veggies, and not a lot of the condiment saturation you'd typically expect. Enjoy!
What to get:
  • 2 large chicken breasts (boneless, skinless)
  • 6 fresh eggs (to hard boil)
  • 1 lb fresh, mixed fingerling potatoes (or new potatoes will do)
  • 5 stalks celery (trimmed & chopped)
  • 3 green onions (chop, both greens & whites)
  • 2 cloves garlic, minced
  • 3 T fresh Italian parsley, chopped
  • 1 lemon wedge (for juice)
  • ½ cup light mayonnaise (Best Foods!)
  • 3 T prepared Italian dressing
  • ** 2 small, fresh artichokes (for steaming), if serving salad in them (optional)
Seasonings (these can be adjusted to your taste):
  • 2 T Italian seasoning (for baking chicken breasts)
  • S&P for roasting chicken
  • 1 T Extra Virgin Olive Oil (EVOO), for roasting chicken
  • 2 tsp dried dill weed
  • 1 tsp dried mustard
  • 1 T paprika
  • a dash of cayenne pepper (optional)
  • 1 tsp seasoning salt (like Lawrys)
  • *Seas salt & ground black pepper to taste (be careful here because the chicken is heavily seasoned already!)
What to do:
  1. Preheat oven to 375.
  2. Rinse, dry & season chicken breasts with ample Italian seasoning, S&P.
  3. Roast in oven for as long as needed to cook. (mine were Mammoth size, so took a long time!)
  4. **If serving in steamed artichoke cups then trim artichokes by cutting edges of leaves and leveling stalk, then boiling for ~45 mins or until tender.
  5. Gently boil your mini mix of potatoes (like fingerlings) or New potatoes, till tender with fork, drain & set aside.
  6. Hard boil your eggs. Amply cool & peel. Slice in an egg-slicer, or chop.
  7. Chop your green onion (greens & whites), celery, garlic cloves & parsley.
  8. Once potatoes are done boiling & tender, cool then chop potatoes with skins on.
  9. Chop chicken breasts once cooked & cooled.
  10. In a large mixing bowl combine all dry ingredients, then add all seasonings and stir.
  11. To this add the Italian dressing, mayonnaise & squeeze of lemon, combining well.
  12. S&P further to taste, combine and place in fridge to chill.
Artichoke cups for serving:
  1. After artichokes are steamed & cooled, remove inside leaves, leaving outer ring of edible green leaves as a 'cup' for serving salad.
  2. Top of hearts should be visible/accessible now, so scrape the white internal leaves/film off top making it edible and exposing the artichoke heart.
  3. Spoon the cold salad into artichoke cups and enjoy with fork, and eating with the edible half of the artichoke leaves.
Notes:
Easily prepared in advance and serve chilled! Goes nicely served in the steamed artichoke cups, or served with toasted bread or solo. This stores well in the fridge for several days and can be doubled or halved depending on the quantity needed. The seasoning can be tuned per your taste, adding more or less as you desire.
Serving size: enough for big get-together
Recipe by the dinnervine at http://www.dinnervine.com/2012/03/easter-egg-chicken-potato-salad/