Grilled Chicken and Egg Potato Salad Recipe
Daily Value: 14%
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||79µg||20%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Pairs Well With
Exclusive from The Daily Meal
I have been bringing this serious side to potlucks, and it’s built up somewhat of a cold salad following, if you will. All three salads blend seamlessly into one delicious dish that is more of a meal than a co-star. I make all of them with almost the same ingredients independently, so an all-for-one approach just seems right. The focus is on fresh, spring flavors like dill, green onion and celery, and we’re going to take it up a notch with an edible arrangement, so to speak.
- 2 large boneless, skinless chicken breasts
- 2 tablespoons Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 6 hard-boiled eggs, peeled and sliced
- 1 pound boiled fingerling potatoes, chopped
- 5 stalks celery, trimmed and chopped
- 3 green onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1/2 cup light mayonnaise
- 3 tablespoons Italian dressing
- 2 small artichokes
- 2 teaspoons dried dill
- 1 teaspoon dried mustard
- 1 tablespoon paprika
- Dash of cayenne
Preheat grill to medium-high.
Season chicken breasts with the Italian seasoning, salt, and pepper to taste. Coat the chicken in the extra-virgin olive and grill until cooked through, about 12 minutes a side. Let cool, then chop into bite-size pieces.
Bring a large pot of salted water to a boil. Trim the artichokes and boil until tender, about 45 minutes.
Combine the chicken, hard-boiled eggs, potatoes, celery, green onions, garlic, and parsley in a large bowl. Add the dill, mustard, paprika, and cayenne. Season with salt and pepper to taste. Then add the Italian dressing, mayonnaise, and lemon juice. Stir well and refrigerate for at least one hour.
When the steamed artichokes have cooled, removed the inside leaves to make a "cup" for serving. Scrape out the choke so that all of the fuzz has been removed. Serve the cold chicken and egg potato salad in the artichoke cups.
Recipe DetailsServings: 6
Notes and Substitutions:
For more recipes and cooking tips from Lyndsy, visit her website The Dinnervine.