Grilled Chicken Potato Salad
Cook extra chicken and in the morning, cut it diagonally or chop and toss with the salad. Pita bread or crackers and a favourite fruit fill the lunch box deliciously.
Servings: 4
Ingredients:
Grilled Chicken Potato Salad
Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 392 |
| pro | 37 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 40 g |
| fibre | 5 g |
| chol | 84 mg |
| sodium | 1.015 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 18% |
| vit A | 21% |
| vit C | 132% |
| folate | 20% |
Suggested Recipes
-
1-1/2 lb (750 g) small new_potatoes (16), scrubbed and halved
1/2 cup (125 mL) corn kernels
1 sweet red pepper, diced
2 green onions, sliced
2 tbsp (25 mL) red_wine_vinegar or balsamic vinegar
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) chopped fresh dill
1/2 cup (125 mL) prepared barbecue sauce
4 boneless skinless chicken breasts
Preparation:
In large saucepan of boiling salted water, cook potatoes, covered, just until tender, about 15 minutes; drain and let cool slightly.
In large bowl, combine corn, red pepper, onions, vinegar, oil, salt and pepper. Add potatoes and dill; toss well.
Meanwhile, spread barbecue sauce all over chicken. Place on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 12 minutes. Cut diagonally into thick slices; serve on potato salad.
Tags:
Dinner Club; Main Course; Lunch; Vegetables; Poultry-Chicken; BBQ/Grill; For Kids;
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