Grilled Chicken and Potatoes salad. Grilled Chicken & Potato Salad The potatoes and chicken are added to the salad while still warm. As you toss the salad that warmth combines with the goat cheese and vinaigrette to create a creamy dressing. Make two meals when you fire up the grill for dinner and grill extra chicken for the next day.
When the potatoes are ready, transfer them to a large serving platter, then top with the salad.
Arrange the grilled chicken over the salad.
Give the dressing a shake, then drizzle it over the chicken, salad, and potatoes.
You can cook Grilled Chicken and Potatoes salad using 10 ingredients and 2 steps. Here is how you cook that.
Ingredients of Grilled Chicken and Potatoes salad
- You need 1 cup of Grilled chicken breast shredded.
- It's 1 cup of Fresh potatoes, diced, boiled but not marshy.
- Prepare 3 of hard boiled eggs chopped.
- It's 1 of cucumber cubed.
- Prepare 1/4 cup of mayonnaise.
- It's 1/4 cup of soup cream / sour yogurt.
- You need of Sea salt and black pepper.
- Prepare 2 tablespoons of mustard.
- Prepare of Some handful of toasted cashew nuts chopped.
- Prepare 2 tablespoon of maple syrup for sweetness.
Great recipe for Grilled Chicken and Potatoes salad. Salads are my next best thing to eat. And this particular recipe us super healthy filling and so yum. Thd best part is that its si easy to make.
Grilled Chicken and Potatoes salad instructions
- Get a clean salad bowl., add all the ingredients together.... top off with salt and pepper..
- Mix the mayo sour cream, and maple syrup use as your dressing...drizzle generously over the salad, add the toasted cashew nut and chilled for 30mins to let all the ingredients soak up the dressing....and enjoy as a meal. In the picture, I dressed it up with some chopped sweet green pepper as topper..
So here's my way breezy method, try it out and lets compare notes. Remove potatoes from grill and cool slightly. Whisk together remaining olive oil, remaining Greek seasoning, lemon juice, and mayonnaise. In a bowl, combine grilled potatoes, crumbled feta, and chopped fresh basil. Prepare the vinaigrette: Mix three tablespoons of oil and a tablespoon of vinegar with salt and pepper in a bowl.
