Grilled Chicken Potato Salad

Grilled Chicken Potato Salad Author: Canadian Living Credits: 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.

  • Portion size 4 servings

Ingredients

  • 1 1/2 lb small new potato (16) scrubbed and halved
  • 1/2 cup corn kernels
  • 1 sweet red pepper diced
  • 2 green onions sliced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon chopped fresh dill
  • 1/2 cup prepared barbecue sauce
  • 4 boneless skinless chicken breasts

Method

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 facts <b>Per serving:</b> about

  • Sodium 1015 mg
  • Protein 37 g
  • Calories 392.0
  • Total fat 10 g
  • Cholesterol 84 mg
  • Saturated fat 2 g
  • Total carbohydrate 40 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 132.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Chicken Potato Salad

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