Grilled Chicken Potato Salad Recipe

Ingredients

• * 4 boneless, skinless chicken breasts
• * salt and pepper to taste
• * 3 medium russet potatoes - peeled and cubed
• * 1 pound baby red potatoes - leave skin on and quartered
• * 6 eggs - hard boiled and rough chopped
• * 1 cup mayonnaise
• * 1/2 cup onion - finely diced
• * 1/3 cup sweet pickle relish
• * 2 medium dill pickles - chopped
• * 1/3 cup roasted red peppers - drained and diced
• * 3 tablespoons fresh chives - chopped
• * salt and pepper to taste

Directions

PREP

15 mins

COOK

40 mins

READY IN

3 hrs

• Season chicken to taste with salt and pepper.
• Grill chicken oven medium heat until the meat is no longer pink in the center and the juices run clear, approximately 25-30 minutes.
• Allow chicken to cool and then cut it into bite sized pieces.
• Place cubed potatoes into boiling water.
• Add 1 tablespoon salt.
• Boil until the potatoes are tender, approximately 20 minutes.
• Drain and allow to cool.
• Place chicken pieces in a large bowl.
• Add cooked potatoes and all the remaining ingredients including the salt and pepper to taste.
• If not serving right away, cover with plastic wrap and chill.
• Garnish with chives and red peppers if desired.

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