Summery chicken and potato salad
Light, filling and packed with flavor, this chicken salad makes the perfect picnic lunch.
I happen to be a huge fan of chicken salad, but not so crazy over the mayo that turns beautiful ingredients into a somewhat gooey mess. So I set out to create a different chicken salad that holds onto the ingredients we love best, while lightening up on the dressing.
The honey-mustard vinaigrette on this salad was perfect. But don’t take my word for it – give it a try! You can use leftover torn chicken pieces, or start with raw cutlets and grill them along with the corn for a really authentic, delicious summer salad.
- 1/2 pound chicken tenders
- 2 tablespoons olive oil
- 1 tablespoon grilling spice
- 4-5 small red potatoes
- 1 cup carrot shreds
- 1/2 cup sliced black olives
- 2 ears corn on the cob
- 1/2 cup olive oil
- 1/4 cup seasoned rice vinegar
- 1 tablespoon honey dijon or brown mustard
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/8 teaspoon guar gum (thickening agent), optional
Drizzle about 2 tablespoons of the olive oil over chicken tenders. Sprinkle with chicken seasoning and allow to marinade for 20 minutes. ( I used McCormick’s Grill Mate’s Smokehouse Maple and it was terrific.)
Place potatoes in small pot. Cover with water and bring to a boil. Cook for 10 minutes, and then drain water immediately.
Grill corn, and shave off kernels. Set aside.
Grill chicken tenders several minutes per side. Cut into a piece to check for doneness.
Snip chicken into bite sized pieces, and place into a medium sized serving bowl.
Slice potatoes into bite-sized pieces. Add olives, corn and carrots and layer over chicken and potatoes.
Whisk together dressing ingredients until thickened.
Drizzle over salad, and toss gently to coat.
Taste, and add more dressing if needed.
Related Topics: Salads