Grilled Chicken Potato Salad Recipe

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The addition of grilled chicken in this recipe offers a unique twist to this classic summer salad. To ensure that the chicken is cooked properly check out our Chicken Cooking Times. This recipe is a great way to enjoy two tasty summertime foods.
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  • 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
Container: large pot, large bowl
15 mins
40 mins
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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