Garlic Chicken Potato Salad Recipes

CHICKEN POTATO SALAD RECIPE

Steps:

• In a large serving bowl, combine the chicken, potatoes, carrots, peas, jalapenos, 1 Tablespoon parsley.
• In a small mixing bowl, combine the mayonnaise, Mexican cream and pepper. Pour over the chicken and combine. Taste, if it needs salt, add just a bit.
• Place the lettuce around a plate and cover with the chicken salad. Sprinkle with remaining parsley.
• Serve with crackers.

CHICKEN POTATO SALAD

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.

GARLIC ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
• Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

SHEET PAN HERB & GARLIC CHICKEN WITH GREEN BEAN AND POTATO SALAD

Steps:

• Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray and place in the oven while it preheats.
• Toss the green beans and potatoes in a large bowl with 2 tablespoons of the Italian Herb & Garlic Dressing. Sprinkle with salt and pepper. Spread on one side of the preheated baking sheet, leaving room for the chicken. Toss the chicken in the same bowl with 2 tablespoons of the remaining dressing. Sprinkle with salt and pepper. Lay the chicken breasts on the baking sheet. Roast until the potatoes and green beans are tender and browned and the chicken is cooked through, 18 to 20 minutes. Let the chicken rest for 5 minutes while you assemble the salad.
• Combine the red peppers, onions, green beans and potatoes in a large bowl. Drizzle with the remaining dressing and toss. Add the arugula and toss again. Divide the salad among 4 plates and sprinkle the goat cheese over top. Slice the chicken against the grain and divide among the plates.

GARLIC CHICKEN & POTATO SALAD

Steps:

• Preheat the oven to 180c.
• Place chicken in shallow baking tray with the garlic,oil,onion salt and pepper. Cover with foil and bake for 35 minutes or until the chicken is cooked through.
• Boil potatoes for 8 minutes drain and set aside.
• Once chicken is cooked, set aside pan juices to cool for use later. Remove chicken and slice into thick slices and set aside.
• Whisk the egg yolk, vinegar and mustard together. Whisk until well combined.
• Combine sliced chicken, potatoes, pan juices and fresh herbs in a large salad bowl.
• Line individual serving plates with salad leaves, and top with the chicken mixture and potato salad mixture.

CREAMY GARLIC POTATO SALAD

Steps:

• Combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
• Mix well and refrigerate for 2-3 hours.
• (This is so the flavour of the garlic and onion will be picked up by the mayonnaise) Wash potatoes and cube, leaving the skin on.
• Boil until tender, and skin is SLIGHTLY coming away.
• The potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
• Set aside to cool.
• At the same time you can hardboil the eggs.
• Once eggs are cooled, cut in quarters, lengthways and set aside.
• Place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
• Mix well.
• The last step is to add the eggs.
• Place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.

GARLIC AND HERBS CHICKEN SALAD

Steps:

• Mix Mayo and lemon juice together. Add dried spices and mix well. Add rest of ingredients mix well and chill for atleast 2 hours. Enjoy!