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.