Dijon Mustard and Herb Grilled Chicken Breasts with Loaded Baked Potato Salad

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Dijon Mustard and Herb Grilled Chicken Breasts with Loaded Baked Potato Salad
  • Prep Time: 10
  • Total Time: 40
  • Servings: 2
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About this Recipe

Nothing says summer like potato salad! This one has an interesting twist, it’s like a loaded, baked potato with Cheddar cheese, bacon and a garnish of green onion. Easy grilled chicken and dinner is served!

Ingredients

DRESSING:
1/4 cup (60 mL) Mayonnaise
1/4 cup (60 mL) Vinegar
2 tbsp (30 mL) White vinegar
1 tbsp (15 mL) Lemon juice
1 tsp (5 mL) Sugar
Salt and pepper
POTATO SALAD:
3/4 lb (340 g) Mini new potatoes
1/2 Red pepper, diced
3 Green onions, thinly sliced, green parts reserved
1/3 cup (80 mL) Grated Old Cheddar cheese
1/4 cup (60 mL) Chopped and cooked Maple Leaf® Natural Selections® Bacon
2 Maple Leaf Prime® Portions

Directions

WHISK together all of the ingredients for the dressing and set aside.

PLACE potatoes in a large pot of salted water. Bring to a boil, reduce heat and simmer for about 15 minutes or until fork tender. Drain well and allow to cool. Cut potatoes in half and place in a large bowl. Add peppers, green onions (white part only), grated cheddar and bacon. Drizzle with dressing and toss to coat.

GRILL chicken as per package directions. Remove from the grill and let rest for 5-10 minutes. Serve with potato salad garnished with remaining green onions and extra bacon, Cheddar and red peppers if desired.

Notes

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