Warm Chicken Salad Oreganato

A warm chicken and potato salad dressed with a bold oregano–parsley–garlic vinaigrette, finished with watercress or nasturtium and chopped eggs.

Servings servings

Author Madalene Hill & Gwen Barclay

2 fryer chickens (cut into serving pieces)
2 teaspoons salt (divided)
2 ½ pounds new red potatoes or other boiling type
½ cup olive oil
4 tablespoons fresh oregano leaves and tender stems (mild O. ×majoricum or strong Greek type)
3 tablespoons fresh parsley leaves and tender stems
½ teaspoon freshly ground black pepper
2 cloves garlic (cut in several pieces)
¼ cup lemon juice
1 bunch watercress (chopped, or 1/2 cup chopped nasturtium leaves if in season)
2 hard-boiled eggs (coarsely chopped)
nasturtium flowers (to garnish, optional)

Cook chicken with 1 teaspoon salt in a small amount of water until tender. Remove and drain, reserving broth.
Cook potatoes in reserved broth with remaining teaspoon of salt.
While potatoes are cooking, prepare dressing by blending the olive oil, herbs, pepper, garlic and lemon juice together in a food processor or blender.
When potatoes are tender, drain and reserve broth. Add marinade along with cooked chicken and about 1/4 cup broth. Taste for salt and adjust as needed.
Serve warm or at room temperature with watercress or nasturtium leaves and hard-boiled eggs, garnished with nasturtium flowers.
Notes: Meat may be taken off bone to serve but avoid breaking up too small. Firmly pack the fresh herbs for measuring. It is not necessary to chop the oregano and parsley before blending.