• Before starting, preheat the broiler to high. 
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces. 
• To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.)
• Cover and bring to a boil over high.
• Once boiling, reduce heat to medium-high. Simmer for 8-9 min, uncovered, until almost fork-tender. (NOTE: Potatoes will finish cooking in step 3.)

• Meanwhile, heat a large non-stick pan over medium.
• While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Applewood Smoke Spice.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 2 min per side, until golden. 
• Transfer to a foil-lined baking sheet.
• In a small bowl, reserve half the chipotle sauce. Spread remaining chipotle sauce over chicken.
• Broil in the middle of the oven for 6-8 min, until chicken is lightly charred and cooked through.**

• Meanwhile, trim green beans, then cut into 1-inch pieces. 
• When potatoes have simmered for 8-9 min, add green beans to the same pot. 
• Cook for 3-4 min, until potatoes and green beans are fork-tender. 
• Drain and return to the same pot, off heat.

• Meanwhile, drain pickles, reserving pickle juice, then finely chop.
• Thinly slice green onion.
• Peel, then mince or grate garlic.
• In another small bowl, combine mayo, mustard, reserved pickle juice, garlic and 1/2 tsp (1 tsp) sugar.

• To the pot with potatoes and green beans, add pickles, mayo dressing and half the green onions. Season with salt and pepper, then stir to combine.
• To the small bowl with reserved chipotle sauce, add any chicken juices from the baking sheet, then stir to combine.

• Thinly slice chicken.
• Divide chicken and potato salad between plates.
• Spoon sauce over chicken.
• Sprinkle remaining green onions over top.

If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the broiling time to 6-8 min.**