Roasted Chicken and Potato Salad

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Wow, Pam, that photo is um, um, really not attractive.  I know.  It’s hard to make a creamy salad look good.  Or at least it is for me.  It ends up looking like a pile of mushy stuff on a plate.

But let me tell you, this pile of mushy stuff was great!  I am totally stuck on Donna Hay, but I think you’ll all agree, it is a perfectly lovely choice to be stuck on.  This recipe comes out of Issue #41.  In it, she had an article on chicken salads.  These salads all gave directions for cooking the chicken, but I thought that they would be the perfect solution to leftover rotisserie chicken!  And they are.  And this was.  It is the perfect way to turn a potato salad into a main dish salad.  The dill is an especially nice touch.  As usual, I didn’t have arugula, so I shredded some baby spinach leaves. 

Roasted Chicken and Potato Salad

  • 1 pound waxy potatoes, halved
  • 1 pound baby potatoes, halved
  • 1 head garlic, halved
  • 1/4 cup olive oil, plus extra for brushing
  • 3-4 cups leftover shredded cooked chicken
  • kosher salt and fresh ground black pepepr
  • 1/4 cup salted capers, rinsed and drained (I just used regular jarred)
  • 1/2 cup mayo
  • 2 T. lemon juice
  • 1 bunch arugula, shredded (I used spinach)
  • 1/4 cup dill leaves

Preheat the oven to 425.  Toss the potatoes and garlic with the oil on a rimmed baking sheet.  Roast for 30-35 minutes, stir and continue roasting for another 10-12 minutes.

Remove the garlic cloves from their skin and add to a bowl with the mayo and lemon juice, mix to combine.

Place the chicken in a bowl with the capers, potatoes, arugula, dill, and garlic mayo and toss to combine.

Serves 4

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Comments

  1. says

    I disagree, Pam. I think you did an excellent job with the photo. It sure makes me want to make the salad! And we always have leftover chicken or turkey!

    (love your “what was it” posts!)

  2. says

    i could go for my own pile of mushy stuff right now–it sounds like it’d hit the spot after a long, tedious, and unorganized day. :)

  3. says

    I knew it was a Donna Hay recipe as soon as I saw the picture! Simple and pretty, this one sounds delicious. Perfect for rotisserie chicken.

  4. says

    I never saw a potato salad with chicken in it! {I should come out from under my rock.} This sounds absolutely delicious! I love it – the picture is not bad at all – very tempting.

  5. says

    I think this salad looks delicious–love the combination. I just got my latest DH issue and made a wonderful cocktail out of it and have a bunch more to try–I share your obsession. 😉

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