Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
Christy I.: "This is a good summer picnic dinner. Keep the pot…" Read More
16Ingredients
105Minutes
490Calories
Description
You will fall in love with out Marinated Chicken with Potato Salad. It has so many wonderful flavors and is culturally so dynamic and bold. This Marinated Chicken with Potato Salad is not only delicious but it is really good for you. Try this Marina…
ed Chicken with Potato Salad for an afternoon lunch. Let us know about your experience in the comments below. You can also give this recipe a star rating for others to follow along.
Read More
Ingredients
US|METRIC
- 1 chipotle pepper
- 1/2 lemon
- 2 tablespoons brine (pickling)
- garlic powder
- salt
- 2 1/2 chicken breasts (skinned, boneless, sliced in strips)
- 2 potatoes (medium, peeled and sliced in quarters)
- 1/3 cup pickles (minced)
- 1 egg (boiled, minced)
- 2 celery (sprigs, minced)
- 2 green onions (minced)
- 3 tablespoons mayonnaise
- 1 tablespoon mustard
- 2 tablespoons brine (pickling)
- salt
- ground black pepper
Directions
- Mix the chipotle pepper, lemon juice, brine, garlic powder, and a pinch of salt using a food processor. Add the mixture to a large bowl.
- Place the chicken breasts in the bowl and marinate for 30 minutes.
- Heat a skillet with cooking spray on medium heat, grill the chicken breasts until they are golden brown on each side, and turn off the stove. Refrigerate for 1 hour.
- Boil the potatoes in a large cooking pot at high heat until they soften. Drain, and let them cool off completely.
- Mix the potatoes, celery, eggs, pickles, and onions in a large salad bowl.
- Mix the mayonnaise, mustard, brine, and a pinch of salt, and black pepper in a small bowl. Add this dressing to the salad bowl and mix.
- Cover the salad bowl with plastic film and let it sit in the refrigerator for 1 hour.
- Remove the salad bowl and chicken breasts from the refrigerator and serve.
Did you make this?
NutritionView More
490Calories
Sodium67% DV1610mg
Fat23% DV15g
Protein80% DV41g
Carbs17% DV52g
Fiber36% DV9g
| Calories490Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium1610mg67% |
| Potassium1830mg52% |
| Protein41g80% |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber9g36% |
| Sugars7g14% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Christy I. 1 Jun 2015
★★★★★
This is a good summer picnic dinner. Keep the potato salad cold in the cooler with lots of ice. Boiled egg slices and circles of red and green bell peppers can be put on top of the potato salad as a garnish.