Grilled Chicken and Egg Potato Salad

Grilled Chicken and Egg Potato Salad
Staff Writer
Lyndsy Hassett
Grilled Chicken and Egg Potato Salad

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. 

Click here to see 15 Great Grilled Chicken Recipes.

6
Servings
130
Calories Per Serving
Deliver Ingredients

Ingredients

  • large boneless, skinless chicken breasts
  • 2  Tablespoons  Italian seasoning
  • Salt and pepper, to taste
  • 1  Tablespoon  olive oil
  • small artichokes, trimmed
  • hard-boiled eggs, peeled and sliced
  • 1  Pound  boiled fingerling potatoes, chopped
  • stalks celery, trimmed and chopped
  • scallions, chopped
  • cloves garlic, minced
  • 3  Tablespoons  chopped parsley
  • 2  Teaspoons  dried dill
  • 1  Teaspoon  dried mustard
  • 1  Tablespoon  paprika
  • Dash of  cayenne
  • 3  Tablespoons  Italian dressing
  • 1/2  Cup  light mayonnaise
  • 1  Tablespoon  lemon juice

Directions

Preheat a grill on medium-high heat.

Season the chicken breasts with the Italian seasoning and salt and pepper, to taste. Coat the chicken in the olive oil and grill until cooked through, about 12 minutes per side. Let cool, then chop into bite-size pieces. 

Bring a large pot of salted water to a boil. Boil the artichokes until tender, about 45 minutes. 

Combine the chicken, hard-boiled eggs, potatoes, celery, scallions, 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 1 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. 

Nutritional Facts

Total Fat
10g
14%
Sugar
5g
6%
Saturated Fat
3g
13%
Cholesterol
9mg
3%
Carbohydrate, by difference
10g
8%
Protein
3g
7%
Vitamin A, RAE
62µg
9%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
30mg
3%
Choline, total
5mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
42mg
6%
Selenium, Se
3µg
5%
Sodium, Na
347mg
23%
Water
98g
4%
Zinc, Zn
1mg
13%

Grilled Chicken Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Grilled Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.