If you’re looking for a cozy, comforting chicken dinner with a bright, modern twist, this Salsa Verde Chicken with Herbed Cornmeal Dumplings is exactly the kind of meal you’ll want bubbling away on your stovetop. Tender chunks of leftover or rotisserie chicken simmer in a creamy, tangy salsa verde sauce, then get topped with soft, fluffy cornmeal dumplings flecked with fresh herbs. It’s the perfect blend of homestyle comfort and fresh, vibrant flavor — all made in one pan.

This small‑batch recipe is ideal for couples, small families, or anyone cooking for one or two. It uses simple, everyday ingredients, comes together quickly, and turns leftover chicken into something truly special. If you love easy weeknight meals, Southwestern‑inspired flavors, or anything with dumplings, this dish will become a new favourite at your table.

FOR THE DUMPLINGS

Whole milk - Gives the dumplings tenderness. You can use 2% milk, but whole milk produces the fluffiest result.

Butter - Melted butter enriches the dumpling dough and helps it stay moist as it steams.

All‑purpose flour - Forms the base of the dumplings. Keep it light — don’t pack the flour into the cup.

Yellow cornmeal - Adds a lovely rustic texture and a hint of sweetness. Fine or medium‑grind both work. Avoid coarse cornmeal, which makes the dumplings too gritty.

Baking powder - Your leavening. This is what makes the dumplings puff up. Make sure it’s fresh — old baking powder won’t lift properly.

Salt - Essential for flavor. Dumplings without salt taste flat.

Spring onion - Also known as scallions or green onion. Adds a gentle onion note and freshness. Use both the white and green parts.

Fresh cilantro - Brightens the dumplings and ties them to the salsa verde in the sauce. If you’re not a cilantro fan, parsley works nicely too.

GARNISH IS OPTIONAL

1. Preheat your oven to 400*F/200*C/ gas mark 6. (Regular oven, not fan. If using a fan oven decrease the temperature to 375*F/190*C/gas 5.)
2. Melt your butter for the chicken in a 8 to 10 inch deep oven-proof skillet with a lid. (I used my medium sized Our Place skillet. Both it and the lid are oven safe.)
3. Whisk in the flour to make a paste. Cook for about a minute. (Cooking it for a minute helps to cook out the flour taste.)
4. Whisk the chicken stock, salsa verde and cream together. Add all at once to the skillet. (Adding it all at once makes for a smoother gravy.)
5. Cook over medium heat, stirring constantly, until the mixture thickens and comes to the bubble. (Keep stirring so that the bottom of the gravy doesn't catch and it thickens evenly.)
6.  Fold in the pieces of chicken. Reduce the heat to medium low, cover and keep warm. (You want your chicken to stay in whole pieces/large chunks.)
7. Whisk the flour, cornmeal, baking powder and salt together for the dumplings. Stir in the cilantro/coriander and the spring onions. (I do this in a medium size bowl.)
8. Heat the milk in the microwave with the butter for about 30 seconds until the butter has melted. Add all at once to the dry ingredients. Stir together until you have a smooth firm-ish dough. (My dough was a tiny bit on the sticky side, so I probably should have added a bit more flour.)
9. Bring the chicken mixture back up to the bubble. Drop the dumpling dough by golf-ball sized dollops over top. (Try to leave some space in between each.)
10. Cover tightly and bang into the oven. Bake for 15 to 20 minutes until the dumplings are cooked through. (A toothpick inserted in the center should come out clean.)
11. Garnish with additional cilantro/coriander leaf and spring onions and serve.

GET THE SAUCE JUST RIGHT

Make sure your roux is smooth before adding the liquids — whisking vigorously at first helps prevent lumps in the sauce . Let it simmer until it thickens properly; patience here pays off with a velvety base.

WARM MILK = BETTER DUMPLINGS

Heating the milk and butter until steamy (not boiling) helps the dumpling dough come together smoothly and gives a tender texture.

DON'T OVERMIX THE DUMPLINGS

A light hand is key — overmixing makes dumplings tough. A few lumps in the dough are perfectly fine and actually help keep them fluffy.

MAKE SURE YOUR CHICKEN MIXTURE IS SIMMERING

Before transferring the skillet to the oven, bring the mixture back to a simmer. This helps the dumplings begin cooking immediately and prevents sogginess.

SPACE DUMPLINGS EVENLY

Drop Ping-Pong-sized pieces of dough evenly across the surface so they have room to expand as they bake.

CHOOSE YOUR SALSA VERDE WISELY

Different brands (or homemade!) will change the flavor profile — some are tangier, some spicier. Don’t be afraid to experiment to find your perfect balance.

ADJUST THE HEAT LEVEL

If you prefer a milder dish, choose a mild salsa verde or reduce the amount slightly. For more kick, go with a spicier brand or add a splash of hot sauce.

ADD VEGGIES FOR EXTRA FLAVOR

Diced bell peppers or onions sautéed with the butter before adding the flour deepen the flavor and add texture to the chicken mixture.

USE WHAT YOU HAVE

Leftover roasted chicken or cubed chicken breast works just as well as rotisserie chicken — a great way to stretch leftovers into something comforting and new.

CHECK DUMPLINGS FOR DONENESS

They’re ready when the tops look a bit dry and firm to the touch. A toothpick inserted should come out clean — no gummy centers.

Potato salad has always been one of those timeless summer dishes that brings comfort to the table, and this Potato, Egg & Green Bean Salad is a fresh, colourful twist on the classic. Built on fork‑tender new potatoes, crisp‑tender green beans, and eggs cooked just between soft and hard for a touch of natural creaminess, it’s a vibrant, flavour‑forward salad that feels both nostalgic and new. The light Dijon herb vinaigrette — made with rice wine vinegar, extra virgin olive oil, dill, chives, parsley, and a hint of sugar — coats every ingredient without weighing anything down, creating a dish that’s crunchy, creamy, and wonderfully satisfying.

Perfect for picnics, potlucks, or a simple summer supper, this salad shines alongside grilled fish, pork chops, or a plate of garden vegetables. Readers have even made it a weekly favourite thanks to its bright flavours and easy preparation.

If you’re looking for a potato salad that’s full of texture, colour, and fresh herb goodness — something a little more interesting than the usual creamy bowl — this recipe is sure to become a keeper.

New Potatoes

Small new potatoes are ideal because they cook evenly and hold their shape beautifully when quartered. Their creamy interior absorbs flavour wonderfully, especially when tossed with the vinaigrette while still warm. I don't bother to peel them.

Fresh Green Beans

Fresh fine green beans bring crispness, colour, and a lovely tender bite. Blanching them for just 2 minutes keeps them bright and prevents them from becoming mushy.

Eggs

The eggs are cooked “just in between hard and soft,” so the yolks are slightly coddled. This allows a bit of yolk to blend into the dressing, adding a gentle creaminess without making the salad heavy.

Rice Wine Vinegar

This vinegar gives the dressing its clean, bright tang. It’s milder than cider or white vinegar, making it perfect for a light summer salad.

Extra Virgin Olive Oil

A good-quality olive oil helps emulsify the dressing and adds richness without overpowering the herbs or vegetables.

Dijon Mustard

Dijon adds a touch of heat and helps the dressing emulsify. It also balances the sweetness of the sugar and the sharpness of the vinegar.

Fresh Dill

Dill is beautiful with potatoes, beans, and eggs — it adds a bright, aromatic note that lifts the whole salad.

Fresh Chives

Chives bring a mild onion flavour without harshness. Snipping them directly over the bowl keeps them neat and evenly sized.

Fresh Parsley

Parsley adds earthy freshness and a pop of green. It’s also lovely as a garnish just before serving.

Garlic

A single clove of minced garlic adds depth to the vinaigrette without overpowering the delicate flavours of the herbs and vegetables.

Sugar

Just a teaspoon softens the sharpness of the vinegar and rounds out the dressing’s flavour profile.

Salt & Black Pepper

Salt is added in two stages — part in the dressing, part in the blanching water — ensuring every component is seasoned properly. Freshly ground black pepper adds gentle warmth and complexity.

1. To make the dressing, put all of the dressing ingredients (1/2 tsp salt) into a glass jar and shake to emulsify. Taste and adjust seasoning as required. Set aside. (Make sure you have the lid screwed on tightly so that you don't end up with dressing all over the place!)
2. Add the remaining salt to a large pot of water and bring to the boil. Have ready an ice water bath. (An ice bath is a large bowl filled with cold water and ice.)
3. Add the beans to the water and blanch for about 2 minutes. Scoop out with a slotted spoon and place in the ice water bath to stop them from cooking further. Drain well and set aside. (I like to pat them dry with some paper towels, or a clean kitchen towel.)
4. Add the potatoes to the same pot of boiling water and cook them for 15 to 20 minutes, just until they are tender. Drain well and let cool until you can comfortably handle them. (Return them to the pan and shake the pan over the residual heat of the burner to really dry them off well.)
5. Quarter them into a large bowl and add half the dressing. Toss to coat. (Doing this while they are still warm helps the potatoes to absorb the dressing and gives a great flavor to the potatoes.)
6. Add the green beans and toss again. (Make sure they are dry so as not to dilute the dressing.)
7. Peel and chop the eggs, fold into the salad. (Do this carefully so that you don't break up the potatoes too much.)
8. Add enough of the remaining dressing until you get consistency you enjoy and the flavour is right. Toss again. (Use a clean spoon or fork to taste.)
9. Taste and adjust seasoning as required. Garnish with more chopped parsley and serve. (This is lovely served at room temperature.)

Blanch the beans properly for perfect texture

Fresh green beans only need about 2 minutes in boiling water before going straight into an ice bath to stop the cooking. This keeps them crisp‑tender and bright, never dull or mushy.

Season the potatoes while they’re warm

Warm potatoes absorb flavour beautifully. Tossing them with half the vinaigrette while still warm helps season them deeply and prevents them from soaking up too much dressing later.

Cook the eggs just between soft and hard

The recipe calls for eggs that are just slightly coddled — not fully hard‑boiled. This allows a bit of the yolk to blend into the vinaigrette, giving the salad a subtle creaminess without adding mayo.

Use fresh herbs for the best flavour

Dill, chives, and parsley each bring something different: dill for brightness, chives for gentle onion notes, parsley for earthy freshness. Snipping them with kitchen shears (as you do!) keeps them neat and evenly sized.

Taste and adjust the dressing

The vinaigrette is simple but flavourful — rice wine vinegar, Dijon, sugar, herbs, and olive oil. Always taste after shaking to adjust salt, pepper, or sweetness to your liking.

Add dressing gradually at the end

After tossing the warm potatoes with half the dressing, add the rest little by little until the salad reaches the consistency you enjoy. Some people prefer lightly dressed; others like it more generous.

Let the salad sit before serving

A short rest allows the flavours to meld — the herbs bloom, the potatoes settle, and the dressing becomes beautifully balanced.

Garnish with fresh parsley for colour

A sprinkle of parsley at the end brightens the whole bowl and makes it look wonderfully fresh and inviting.

Serve with simple proteins

Readers have loved this salad alongside grilled fish, pork chops, chicken, beef and even sautéed tilapia. Its fresh, vibrant flavours pair well with almost anything.