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
|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||(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|
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.
Use sweet onion for a milder flavour.
Show More Comments
No Comments yet