Chicken Potato Salad Recipes

Steps:

• Preheat oven to 400 degrees F.
• Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
• Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
• In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
• Serve salad in Bibb lettuce cups. Roll up and eat.

Steps:

• Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or just until tender.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 4 min. or until chicken is done. Place in large bowl; set aside. Mix dressing, mustard and dill until blended.
• Drain potatoes. Add to chicken along with the peppers and dressing mixture; mix lightly.

Steps:

• Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
• Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
• Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
• Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
• Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
• Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
• Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

Steps:

• In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
• Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
• Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.

Steps:

• Preheat the oven to 425˚ F. Toss the sweet potatoes with 1 tablespoon vegetable oil on a large rimmed baking sheet. Roast until tender and browned, about 20 minutes.
• Meanwhile, whisk together the honey mustard, vinegar and remaining 3 tablespoons vegetable oil in a large bowl. Add the sweet potatoes, parsley, red onion, pecans and cranberries and toss. Set aside.
• Put the eggs and panko in separate shallow bowls or dishes. Season each with salt and pepper. Butterfly the chicken: With your knife parallel to the cutting board, slice each chicken breast almost all the way in half and open it flat, like a book. Dip the chicken in the eggs, letting the excess drip off. Then dip them in the panko until well coated.
• Add enough vegetable oil to a large skillet to come halfway up the side of the pan. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in 2 batches, fry the chicken, turning once, until golden brown and cooked through, about 8 minutes.
• Divide the chicken and sweet potato salad among plates. Serve with honey mustard.

Steps:

• Boil your noodles, eggs, and potatoes in separate pots until they are fully cooked.
• Once everything is done boiling, put it to the side to cool down.
• Drain the noodles.
• Peel the shells from the eggs and dice.
• Put diced eggs to the side in separate bowl.
• Peel the skin from the potatoes and then dice.
• Put diced potatoes to the side in separate bowl.
• Open and drain the canned chicken.
• Shred one of the chicken cans into a big bowl.
• Mix your drained noodles, diced eggs and potatoes into the bowl with the chicken.
• Shred the second can of chicken on top of the noodles, eggs, and potatoes.
• Add the mayo and mustard to the mixture.
• Mix all the ingredients together until its blended well and everything is covered by the mayo and mustard.
• Let it cool down for 30 minutes in the refrigerator.
• Serve the pasta salad on tostadas or tortilla chips!

Steps:

• Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
• Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
• Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
• Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
• Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.

Steps:

• Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it's fine if they're still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
• Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.

Steps:

• Place half of the potatoes and 1/4 cup of the water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain. Repeat with remaining potatoes and water.
• Mix mayonnaise, sour cream and salsa in large bowl. Gently stir in potatoes and remaining ingredients.
• Cover and refrigerate at least 2 hours until chilled.

Steps:

• Combine all ingredients. Salt and pepper to taste.
• Refrigerate at least two hours to allow the flavors to meld.