Creamy Chicken Potato Salad

Potato Chicken Salad

I always love to have a big bowl of potato salad on weekend. I eat it as main dish, with nothing else. I used to make this dish with a big batch of crispy bacon, but today, I wanted to try something new and healthier. So I broiled a chicken leg in oven and shredded it to add in the salad. It turned out wonderful!

I used a very basic marinate method to prepare the chicken leg in this recipe. Other times I also use this way when I haven’t decided what I want to make the second day. The spices in the marinate juice will tender the chicken, add subtle flavor but without overpowering the meat. And the second day, I can grilled the chicken and use it for salad, rice or noodles stir-fry, or just coat it with flour and make fried chicken. The marinate juice is also good for chicken breast too.

Potato chicken salad

 

Creamy Chicken Potato Salad
 
Prep time
Cook time
Total time
 
The prepare time does not contain the marinate time. If you don't have time for marinate, just grill the chicken and adjust the flavor of salad later by adding more salt.
Author:
Recipe type: Side dish, main dish
Cuisine: American
Serves: 4-6
Ingredients
  • 1 big chicken with thigh (or 1 chicken breast)
marinate sauce
  • 1 clove garlic, finely chopped
  • 1 teaspoon minced ginger
  • 2 tablespoon vegetable oil
  • 1 tablespoon lemon juice
  • 1 tablespoon light soy sauce
  • 1 teaspoon salt
  • pinch of black pepper
ingredients for salad
  • 1 table spoon + 1 teaspoon salt
  • 1 big potato (or 2 small potatos), halved
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 boiled eggs, peeled and coarsly chopped
  • 1 clove garlic, smashed
  • 1/2 cup mayonaise (and more to adjust flavor)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice (generate from 1/4 wedge)
  • grounded black pepper to taste
Instructions
  1. Mix marinate sauce in a bowl and stir till well blended. Dry chicken with paper towel. Add chicken and all the sauce into a ziplock bag, marinate for 2 hours in room tempreture or overnight in the fridge.
  2. Preheat oven to 200C (350F). Line baking tray with aluminum foil. Drain chicken with paper towel and place on baking tray. Discard marinate sauce. Bake chicken leg for 40-50 minutes, till juice running clear when poking with knife. Place cooked chicken on a plate and let it cool down.
  3. While baking the chicken, add potato, 1 tablespoon salt and water into a big pot. Heat the pot on medium high heat till boiling, and then turn to low heat. Boil the potato till you could easily poke it through with a fork, in about 20 minutes. Place potato in a plate and let it cool down a bit, then transfer into fridge to chill down, for about 20 minutes.
  4. While the chicken and potato is chilling, prepare the vegetables.
  5. Mix garlic, mayonnaise, mustard, lemon juice, rest of salt and pepper in a small bowl, set aside.
  6. Shredded chicken leg meat and cut into bite size.
  7. Dice chilled potato into bite size.
  8. Mix potato, chicken, onion, celery, egg and the sauce mixture into a big bowl or in a pot, mix well with spatula.
  9. Before serving, chill the potato salad in fridge for 1 hour to overnight, in order to let flavor blends well together. (option)

 

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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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