Chicken With Warm Potato Salad Recipes

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CHICKEN POTATO SALAD



Chicken Potato Salad image

A very tasty appetizer.

Provided by Ladan Miller

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 7

Number Of Ingredients 7

2 boneless chicken breast halves, cooked
2 hard-cooked eggs
3 potatoes, cooked
1 ¼ cups pickled cucumbers
¼ teaspoon salt
2 tablespoons olive oil
⅔ cup mayonnaise

Steps:

  • Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g

SIMPLE DILL CHICKEN WITH WARM POTATO SALAD



Simple Dill Chicken with Warm Potato Salad image

This simple but delicious dish is perfect for a picnic or backyard barbecue. Fresh dill in both the chicken marinade and the potato salad brings the flavours together.

Provided by Nancy Guppy, RD, MHSc

Yield 4

Number Of Ingredients 17

8 boneless, skinless chicken thighs
1 tbsp olive oil
¼ cup white wine vinegar
½ tsp sweet paprika
½ tsp sugar
¼ tsp salt
2 tbsp dill, fresh, minced
2 garlic cloves, minced
6 cups small potatoes, with skin, diced
2 cloves garlic, whole
1 cup plain yogurt, 2-4% MF
½ cup green onions, chopped
½ tsp sugar
¼ tsp salt
¼ cup dill, fresh, minced
1 tbsp olive oil
¼ cup white wine vinegar

Steps:

  • Make marinade by combining olive oil, white wine vinegar, paprika, sugar, salt, dill and garlic in a jar with a lid. Shake and pour over chicken pieces in a zip lock bag. Seal bag and carefully flip bag around to distribute marinade. Refrigerate to marinate for 1-2 hours and preferably overnight.
  • Remove chicken pieces from marinade and set aside. Put marinade in small saucepan and cook to boiling. Boil marinade for approximately 1 minute. Remove from heat. Alternatively, double the marinade recipe and keep the other half for basting the chicken.
  • Grill chicken thigh over medium-high heat for 10 minutes per side or until internal temperature reaches 165°F (74°C). Baste with reserved marinade during cooking. Serve with the warm potato salad (recipe below).
  • Dice potatoes into 1 inch (2.5 cm) cubes. Leave the peel on for extra fibre and nutrients. Cover potatoes with cold water and add garlic cloves. Bring potatoes to a boil and simmer until fork tender. Drain.
  • Combine with yogurt, chopped green onion, sugar, salt, minced fresh dill, olive oil and vinegar. Toss to coat. Serve warm with the grilled chicken.

Nutrition Facts :

MOMMA'S WARM POTATO SALAD



Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

HONEY DIJON CHICKEN, WARM POTATO SALAD



Honey Dijon Chicken, Warm Potato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

1/4 cup white balsamic vinegar
2 tablespoons bacon renderings, at room temperature
1 tablespoon Dijon mustard
1 cup 80/20 blended oil
Salt and pepper
1/2 gallon vegetable oil
1/2 cup honey mustard
1 cup milk
4 eggs, whipped
Four 6-ounce chicken breasts
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
1 cup Japanese breadcrumbs
1 tablespoon grapeseed oil
1/4 cup julienned red onion
1 cup haricot verts
1 cup red potatoes, poached or steamed, medium doneness
1/4 cup cooked and diced bacon
1/4 cup chicken stock
1 tablespoon minced fresh parsley
2 boiled eggs, diced

Steps:

  • For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.
  • For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
  • For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
  • In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve.

WARM POTATO SALAD



Warm Potato Salad image

Provided by Molly O'Neill

Categories     salads and dressings, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2 pounds Red Bliss potatoes unpeeled and quartered
5 cups cold water
1 3/4 teaspoons salt
1/4 pound thick-sliced bacon, cut into 1/2-inch pieces
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons dry mustard
2 tablespoons sugar
1 teaspoon celery seed
1/3 cup cider vinegar
1/8 teaspoon freshly ground pepper
1/2 cup finely chopped scallions

Steps:

  • Place the potatoes in a pot with cold water and 1 1/2 teaspoons of the salt. Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes. Drain and place the potatoes on a serving platter.
  • While potatoes are cooking, place the bacon in a skillet and saute until crisp. Remove the bacon, reserving 1 1/2 tablespoons of the bacon fat in the skillet. Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth. Remove from heat.
  • In a saucepan, warm the chicken broth. Whisk in the roux. In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining 1/4 teaspoon salt and pepper. Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
  • Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 938 milligrams, Sugar 7 grams, TransFat 0 grams

HOT CHICKEN SALAD



Hot Chicken Salad image

This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Provided by Naz Deravian

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

Steps:

  • Heat oven to 350 degrees with a rack positioned in the center.
  • Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
  • Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
  • Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

CHICKEN SCHNITZEL WITH WARM POTATO SALAD



Chicken Schnitzel With Warm Potato Salad image

Wolfgang Puck says about his weinerschnitzel: "This is a recipe from my childhood, an Austrian classic. It's one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it's perfect with just a fingerling potato salad." He modified his weinerschnitzel to chicken for the People Magazine article 'Dinner for 4 under $10", which was published February 22, 2010. Cook/prep time does not include rest time for potatoes. This would pair nicely with an Austrian riesling. Taken from People magazine and posted for ZWT.

Provided by alligirl

Categories     Chicken

Time 35m

Yield 4 dinner entrees, 4 serving(s)

Number Of Ingredients 19

1 cup white wine vinegar
1/4 cup peanut oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons sugar
1 small yellow onion (chopped in 1/4 inch dice)
1 tablespoon finely chopped fresh thyme leave
1 lb fingerling potato, washed
3 garlic cloves
3 sprigs fresh parsley
2 tablespoons kosher salt
4 (6 ounce) chicken cutlets
salt and pepper
flour, for dusting
2 eggs (plus 2 tablespoons water, beaten, for egg wash)
3 cups panko breadcrumbs, processed into fine crumbs (or fresh dried white breadcrumbs)
peanut oil (for frying)
lemon wedge
fresh minced parsley

Steps:

  • Potato Salad:.
  • Prepare the marinade; in a bowl, combine all the ingredients.
  • Whisk until well blended; set aside.
  • In a large saucepan, combine the potatoes, garlic, thyme and salt.
  • Cover with enough water and bring to a boil.
  • Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
  • Strain and allow to cool at room temperature.
  • Slice into 1/4-inch-thick round slices.
  • Add to the reserved marinade for at least 20 minutes before serving.
  • Preheat oil to 375 degrees F in a heavy, deep saucepan.
  • To prepare schnitzel:
  • Season the chicken cutlets with salt and pepper.
  • Dredge in flour; dip in egg wash.
  • Coat with panko or breadcrumbs.
  • Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
  • Place one cutlet on each of four dinner plates.
  • Garnish with lemon sections.
  • In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
  • Divide onto the four prepared plates.

SMOKY CHICKEN WITH WARM CORN & POTATO SALAD



Smoky chicken with warm corn & potato salad image

This chicken dish is full of fresh summer flavours, perfect for a quick and healthy midweek meal

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 10

500g bag new potato
2 large corn cobs
½ red onion , thinly sliced
juice 1 lime
2 tbsp olive oil
2 garlic cloves , crushed
½- 1 tsp sweet smoked paprika
4 skinless chicken breasts , each halved across the middle to make 2 thin escalopes
small bunch coriander , leaves roughly chopped
lime wedges, optional, to serve

Steps:

  • Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
  • Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
  • Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.

Nutrition Facts : Calories 343 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.25 milligram of sodium

WARM CHICKEN, BACON & POTATO SALAD



Warm Chicken, Bacon & Potato Salad image

I invented this recipe following a rather tasty pub lunch I devoured back in '99. The result is delicious (but pretty high fat) warm salad that's beautiful in the summer. I'm afraid the amounts are estimated somewhat as I usually make this from memory.

Provided by Wendy-Bob

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

4 slices bacon (I prefer back bacon)
500 g baby new potatoes
2 chicken breasts
4 garlic cloves, whole, bruised
1/4 cup olive oil
2 tablespoons sugar, divided
mixed salad green
salad dressing (to taste)

Steps:

  • Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
  • Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool.
  • Parboil the new potatoes for approximately 5 minutes.
  • Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised).
  • Cover potatoes, chicken and garlic with oil.
  • Sprinkle one tablespoon of the sugar over the potatoes.
  • Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes.
  • Prepare the salad (we use a small bag of pre-prepared salad between the two of us).
  • Chop the bacon and add it in with the salad.
  • Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad.
  • Add salad dressing to taste (we like Paul Newmans Italian dressing personally) and serve warm!

Nutrition Facts : Calories 945.9, Fat 61.1, SaturatedFat 14.4, Cholesterol 123.6, Sodium 485.5, Carbohydrate 58.6, Fiber 5.6, Sugar 14.6, Protein 40.9

ROASTED CHICKEN & NEW POTATO SALAD



Roasted chicken & new potato salad image

Throw together a lovely summery roasted chicken and new potato salad - good source of vitamin C

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 25m

Number Of Ingredients 7

500g bag new potato , halved if large
1 ready-roasted chicken , about 900g
150g pot low-fat yogurt
1 tbsp clear honey
handful tarragon leaves, roughly chopped
225g bag salad leaves
4 roasted red peppers from a jar, sliced

Steps:

  • Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it's fine if they're still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
  • Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.

Nutrition Facts : Calories 440 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.48 milligram of sodium

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