Marketside Chicken Wraps Potato Salad Recipes

MARKETSIDE CHICKEN WRAPS & POTATO SALAD

Steps:

• Heat on wraps on a griddle. Place the shredded mozzarella on the wrap followed by the shredded salad greens, sliced tomato, sliced onion, shredded chicken and a dab of mayonnaise.
• Fold the wrap and let the shredded mozzarella seal the wrap closed.
• Cook the potatoes for 12-15 minutes, or until fork tender. Let cool. Cube the potatoes and place in a large bowl.
• Add the celery, onions, garlic, salt, pepper, dried oregano, lemon juice, lemon rind and olive oil.
• Toss the salad and place in the refrigerator until ready to use.

CHICKEN WRAP WITH STICKY SWEET POTATO, SALAD LEAVES & TOMATOES

Steps:

• Mash last night's sweet potato so that it's very smooth, then divide the mixture thinly and evenly between the wraps.
• Divide the chicken, salad leaves and tomatoes between each wrap.
• Fold the wrap and roll up, making sure that you contain the filling. Eat straight away or wrap in baking parchment and string (or foil) for later.

PICNIC POTATO AND CHICKEN SALAD

Steps:

• Preheat oven to 400 degrees F.
• Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
• Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
• In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
• Serve salad in Bibb lettuce cups. Roll up and eat.

CHICKEN WITH WARM POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until almost tender, about 12 minutes. Add the green beans and continue cooking until the beans and potatoes are tender, about 3 more minutes. Drain and transfer to a large bowl. Gently stir in the roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and salt and pepper to taste; set aside.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then the chicken and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and drizzle with the lemon juice.
• Add the arugula to the potato salad and toss; top with the goat cheese and serve with the chicken.

CHICKEN POTATO SALAD

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.

ROASTED CHICKEN & NEW POTATO SALAD

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.