Grilled Chicken Potato Salad
Serve with: Rosemary Flatbread — Sliced Tomatoes
Servings: 4
Ingredients:
| 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% |
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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 (about 1 lb/500 g)
Preparation:
In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or just until tender; 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, for 12 minutes or until no longer pink inside. Cut diagonally into thick slices; serve on potato salad.
Additional Information
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Rosemary Flatbread
Brush pita, prepared pizza crust or slices of country bread with olive oil; sprinkle with minced garlic and crumbled dried rosemary. Grill, turning once, for 2 to 3 minutes or until lightly browned.
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