Grilled Santa Fe Chicken with Garden Potato Salad

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Grilled Santa Fe Chicken with Garden Potato Salad
  • Prep Time: 15
  • Total Time: 30
  • Servings: 4
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About this Recipe

Potato salad is always a classic BBQ side and even tastier when you add it to our Maple Leaf Prime Naturally® Portions Santa Fe Boneless Skinless Chicken Breasts

Ingredients

3 cups (750 mL) Potatoes, cooked, peeled and diced
1 cup (250 mL) Carrots, cooked and diced
1 cup (250 mL) Peas, (fresh or frozen), cooked
1 cup (250 mL) Cabbage, thinly sliced or ready prepared coleslaw mix
1/2 cup (125 mL) Onion, diced
1/2 cup Mayonnaise
1/2 cup (125 mL) Diced avocado
1/4 cup (60 mL) Cilantro or parsley
4 Maple Leaf Prime Naturally® Portions Santa Fe Boneless Skinless Chicken Breasts
Salt and Pepper to taste

Directions

PLACE potatoes, carrots and peas in a large bowl. Add cabbage, onion, mayonnaise and avocado. Season with salt and pepper, stir in cilantro or parsley and chill until ready to use.

PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. BBQ the chicken for 8-10 minutes per side or until char-grilled and cooked to an internal temperature of 165°F (74°C). Serve with garden potato salad, sprinkle with additional cilantro or parsley.

Notes

Use sweet onion for a milder flavour.

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