Tested till perfect Grilled Chicken Potato Salad

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.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1-1/2 lb 1-1/2lbsmall new potatonew potatoes, (16) scrubbed and halved
  • 1/2 cup 1/2cupcorn kernels
  • 1 1sweet red peppersweet red peppers, diced
  • 2 2green oniongreen onions, sliced
  • 2 tbsp 2tbspred wine vinegar or balsamic vinegar
  • 2 tbsp 2tbspolive oil
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1 tbsp 1tbspchopped fresh dill
  • 1/2 cup 1/2cupprepared barbecue sauce
  • 4 4boneless skinless chicken breastboneless skinless chicken breasts
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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.

Nutritional Information Per serving: about

cal 392 pro 37g total fat 10g sat. fat 2g
carb 40g fibre 5g chol 84mg sodium 1,015mg

% RDI:

calcium 3 iron 18 vit A 21 vit C 132
folate 20
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