Chicken and Potato Salad
Servings: 4 servings
Calories: 471kcal
The combination of chicken and some version of a potato recipe has always been a classic meal, so why not combine the two? Chicken and Potato Salad is a mayonnaise-based, creamy salad prepared with peas, carrots, chives, and pickles too! This salad is a meal in itself, but also, perfectly and easily paired with any backyard BBQ mains!
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Ingredients
- 2 large white flesh potatoes, cut into half inch cubes
- 2 cups shredded chicken, white meat only
- 1 cup frozen peas and carrots, cooked and cooled
- 1/2 cup diced gherkins, or cornichons
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley, plus more for garnish
- 1/2 cup mayonnaise
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Start by boiling the potatoes in salted water until fork tender. Drain and allow potatoes to fully cool.
- While the potatoes are cooling, go ahead and add the frozen peas and carrots to boiling, salted water. Once the water returns to a boil, cook for one minute and drain well. Set aside to cool.
- Next, finely dice the gherkins, chop the chives, and chop the parsley as well.
- Add the cooled potatoes, chicken, peas and carrots, gherkins, and chives to a large mixing bowl.
- Add the mayonnaise, salt, and ground black pepper.
- Toss until well mixed and combined.
- Cover and refrigerate for at least two hours before serving. Leftover potato salad will keep for three days. Keep covered and refrigerated.
Nutrition
Calories: 471kcal | Carbohydrates: 37g | Protein: 23g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 649mg | Potassium: 1026mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3530IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 3mg