Grilled Chicken & Corn Red Potato Salad
Grilled Chicken & Corn Red Potato Salad is a gluten free and dairy free side dish. One portion of this dish contains approximately 13g of protein, 7g of fat, and a total of 248 calories. This recipe serves 8. For 93 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. A mixture of red wine vinegar, dijon mustard, ear corn, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 40%, this dish is solid. Try Grilled Potato, Corn & Red Onion Salad Over Arugula, Grilled Corn & Red Pepper Salad, and Warm Red Potato and Corn Salad for similar recipes.
Ingredients
- 2 cups Grilled Chicken, chopped and diced
- 1 1/2 teaspoons Dijon mustard
- 1 fresh ear corn, with husked removed
- 1 tablespoon extra virgin olive oil for drizzling on corn
- 2 jalapeno chiles, seeded and finely chopped
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon pepper
- 3/4 cup finely chopped red onion
- 7 red potatoes
- 6 tablespoons red wine vinegar
- a pinch of salt
Instructions
- Put the onions and jalapeno in a bowl
- Add olive oil, vinegar, Dijon mustard, salt, and pepper.Then whisk until the vinaigrette becomes a smooth dressing
- In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes
- Drain the potatoes and set aside to cool
- Then cut into bite-size pieces
- Grill the corn and keep turning until almost all sides have char marks, which should take about 10 minutes or less
- Slice the kernels off the cobs
- Add the corn to the potatoes
- Then add the grilled chicken
- Add the vinaigrette
- The toss to combine all of the ingredients
