Chicken Thighs with Red Bliss Potato Salad
Cook Time
Cook Time
Our Cooked Perfect® Products
  • 1package (20 oz) Boneless Thighs Classic Style
Other Ingredients
  • 12each Small red new potatoes, halved
  • 1/2cup Walnuts, chopped
  • 1/4cup Champagne or white wine vinegar
  • 1tablespoon (tbsp) Fresh basil, chopped
  • 1each Granny Smith apple, halved, cored and thinly sliced
  • 1each Red onion, halved and thinly sliced
  • 1/2cup Crumbled Gorgonzola cheese
  • Salt and pepper to taste
  1. Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes.
  2. While the potatoes cook, in a small frying pan, toast the walnuts over medium heat until they are golden brown and fragrant, about 5 minutes. Set aside.
  3. Whisk together olive oil, vinegar, basil, salt and pepper in a small bow and set aside.
  4. Combine the apples, onion and walnuts in a large bowl. Once potatoes are tender, drain and add to the bowl. Pour the dressing over the mixture and toss to coat. Refrigerate for at least 2 hours or up to 24. Add the Gorgonzola once chilled.
  5. Prepare the boneless thighs according to the package instructions.