Grilled Chicken and Egg Potato Salad

Staff Writer
Grilled Chicken and Egg Potato Salad
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
391
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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. 

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.

Nutritional Facts

Total Fat
18g
28%
Sugar
3g
N/A
Saturated Fat
4g
18%
Cholesterol
237mg
79%
Protein
34g
68%
Carbs
21g
7%
Vitamin A
119µg
13%
Vitamin B12
0.7µg
11.4%
Vitamin B6
1mg
53%
Vitamin C
24mg
40%
Vitamin D
0.9µg
0.2%
Vitamin E
3mg
17%
Vitamin K
87µg
100%
Calcium
84mg
8%
Fiber
3g
13%
Folate (food)
59µg
N/A
Folate equivalent (total)
59µg
15%
Iron
4mg
20%
Magnesium
56mg
14%
Monounsaturated
6g
N/A
Niacin (B3)
11mg
57%
Phosphorus
343mg
49%
Polyunsaturated
6g
N/A
Potassium
668mg
19%
Riboflavin (B2)
0.5mg
27.3%
Sodium
742mg
31%
Thiamin (B1)
0.2mg
11.2%
Zinc
1mg
10%

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