Lemon Chicken with Warm Potato Salad

October 18, 2025

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Lemon Chicken with Warm Potato Salad

Makes 6 servings

Ingredients
For the Chicken

6 chicken breast halves
1/2 cup fresh lemon juice
pinch of saffron, crushed
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1 teaspoon olive oil

For the Potato Salad

5 medium potatoes, cubed
1/2 cup mayo
1 tsp dry dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely diced dill pickles
2 tbs of the pickle brine
1/2 tsp dijon mustard
1 tbs finely diced onion
1/4 cup frozen peas, cooked

Directions

Chicken

Mix all ingredients and marinate your chicken breasts in the mixture overnight.
Preheat oven to 350F.
Remove from marinade and bake for about 30 minutes or until chicken is no longer pink inside. Alternately, you can grill or fry your chicken.

Potato Salad

Mix all ingredients except potatoes and set aside.
Boil your potatoes in salted water for about 15 minutes or until tender but not mushy.
Drain and let sit in the pot for 10 minutes uncovered. Add the warm potatoes to the dressing mixture along with peas. Toss well with a wooden spoon.
Let it cool slightly before serving. If it's too hot you won't be able to taste all the flavours.

Tip: Taste the salad. Sometimes I like to add more of the pickle brine. It's up to you. Feel free to serve it cold. This is always good the next day.