May Contain: Mustard, Peanuts, Seafood, Sesame, Soy, Tree Nuts, Wheat, and Gluten.
Wash potatoes and cut larger pieces in half. Add potatoes to a pot with 1 ½ litres (3 litres for 4 servings) salted water. Bring to a boil and cook for 10-12 minutes, or until fork tender.
Drain and pat chicken dry with paper towel. Season both sides of chicken with salt, spice blend, and red pepper flakes to taste. Wash hands with hot soapy water.
Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a skillet over medium. Add chicken and cook for 3-4 minutes per side, or until an internal temperature of 165°F.
Prepare Salad Dressing
In a large mixing bowl, whisk mayonnaise, white wine vinegar, and 1 tsp. of the (2 tsp. for 4 servings) garlic.
Prepare Tomato Salad
Wash tomatoes, basil, Italian parsley, and shallots. Pick and chop basil and parsley leaves. Add basil to dressing. Season to taste with salt and pepper. Cut tomato in half, then cut into bite-size wedges. Slice shallots finely into rounds and separate shallot rings with clean hands. Add shallots, tomato wedges, and parsley to dressing. Stir salad ingredients gently and season to taste with salt and pepper.
When potatoes are tender, turn off heat. Drain potatoes through a fine mesh sieve. Put potatoes back in pot with 2 tbsp. (4 tbsp. for 4 servings) butter and remaining garlic. Season to taste with salt and pepper.
Divide potatoes and tomato salad onto plates with a piece of chicken on the side. Enjoy!