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Grilled Chicken Potato Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Chicken Potato Salad

This recipe makes 4 servings

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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 mg
% RDI: -
calcium 3
iron 18
vit A 21
vit C 132
folate 20

More great recipes from this menu:

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.

Ingredients

  • 1-1/2 lb small new potatoes, (16) scrubbed and halved
  • 1/2 cup corn kernels
  • 1 sweet red pepper, diced
  • 2 green onions, sliced
  • 2 tbsp red wine vinegar or balsamic vinegar
  • 2 tbsp olive oil
  • 1/2 tsp each salt and pepper
  • 1 tbsp chopped fresh dill
  • 1/2 cup 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.

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