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.
- 2 large boneless, skinless chicken breasts
- 2 Tablespoons Italian seasoning
- Salt and pepper, to taste
- 1 Tablespoon olive oil
- 2 small artichokes, trimmed
- 6 hard-boiled eggs, peeled and sliced
- 1 Pound boiled fingerling potatoes, chopped
- 5 stalks celery, trimmed and chopped
- 3 scallions, chopped
- 2 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
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.