Best Chicken Potato Salad Recipes

CHICKEN POTATO SALAD

Steps:

• Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

PICNIC POTATO AND CHICKEN SALAD

Steps:

• Preheat oven to 400 degrees F.
• Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
• Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
• In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
• Serve salad in Bibb lettuce cups. Roll up and eat.

PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)

Steps:

• Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
• Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
• Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
• Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
• Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
• Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
• Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

CHICKEN-EGG-POTATO SALAD

Steps:

• Combine all ingredients. Salt and pepper to taste.
• Refrigerate at least two hours to allow the flavors to meld.

CHICKEN, POTATO AND AVOCADO SALAD

Steps:

• Boil potatoes until just tender, 15-20 minutes.
• Drain and cool.
• Slice chicken and bacon into strips.
• Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
• Drain chicken and bacon on kitchen paper.
• Sprinkle avocado with lemon juice to prevent browning.
• Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
• Serve on a bed of the mixed lettuce leaves.

HONEY DIJON CHICKEN, WARM POTATO SALAD

Steps:

• For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.
• For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
• For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
• In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve.

ROASTED CHICKEN & NEW POTATO SALAD

Steps:

• Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it's fine if they're still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
• Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS

Steps:

• Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
• Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

CHICKEN SCHNITZEL WITH WARM POTATO SALAD

Steps:

• Potato Salad:.
• Prepare the marinade; in a bowl, combine all the ingredients.
• Whisk until well blended; set aside.
• In a large saucepan, combine the potatoes, garlic, thyme and salt.
• Cover with enough water and bring to a boil.
• Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
• Strain and allow to cool at room temperature.
• Slice into 1/4-inch-thick round slices.
• Add to the reserved marinade for at least 20 minutes before serving.
• Preheat oil to 375 degrees F in a heavy, deep saucepan.
• To prepare schnitzel:
• Season the chicken cutlets with salt and pepper.
• Dredge in flour; dip in egg wash.
• Coat with panko or breadcrumbs.
• Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
• Place one cutlet on each of four dinner plates.
• Garnish with lemon sections.
• In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
• Divide onto the four prepared plates.

ROAST CHICKEN WITH SWEET POTATO GREMOLATA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 mins.
• Meanwhile, scrub the sweet potatoes (no need to peel) and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then toss with the oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more.
• Meanwhile, finely chop the remaining garlic clove for the gremolata, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl.
• Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the gremolata mix into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining gremolata.

GREEN SALAD WITH ROAST CHICKEN AND SWEET POTATO

Steps:

• Preheat oven to 400 degrees. Rinse chicken, and pat dry. Rub breast side with ginger and 1/8 teaspoon salt. Heat 2 tablespoons oil in a large (12-inch) ovenproof skillet over medium-high heat until hot but not smoking. Place chicken in skillet, breast side down; cook until breast side begins to turn golden brown, about 4 minutes.
• Turn chicken over. Add potatoes and shallots to skillet; turn to coat in oil. Transfer skillet to oven. Roast chicken and vegetables, turning vegetables occasionally, until vegetables are tender and chicken is cooked through, 20 to 25 minutes. While chicken roasts, put salad greens in a serving bowl; set aside.
• Transfer chicken to a cutting board and vegetables to a plate. Add vinegar to skillet; cook over medium-high heat, scraping up brown bits from bottom of skillet with a wooden spoon, 30 seconds. Remove from heat; whisk in 1/8 teaspoon salt, the pepper, thyme, and remaining tablespoon oil.
• Cut chicken into 1/4-inch-thick slices. Add chicken and vegetables to salad greens. Toss with warm vinaigrette.

SHOESTRING POTATO CHICKEN SALAD

Steps:

• In large bowl, mix all ingredients except dressing.
• Divide salad evenly among 4 plates; drizzle each with 3 tablespoons dressing. Serve immediately.

FRIED CHICKEN AND WAFFLE SANDWICH WITH POTATO SALAD AND COLLARD SLAW

Steps:

• Make the potato salad:
• Place the potatoes in a pot of cold water with 1 teaspoon salt. Bring to a boil and simmer, partially covered, until potatoes are tender when pierced with a knife, about 12 to 15 minutes. Drain and let cool. Meanwhile, whisk the remaining 1/2 teaspoon salt, mustards, vinegar, shallot, and pepper in a small bowl. Pour in the olive oil while whisking to emulsify the dressing. Quarter the potatoes and toss with the dressing in a large bowl. Taste and adjust seasoning.
• Make the slaw:
• Whisk the yogurt, lemon zest and juice, habanero pepper, garlic, salt, and pepper in a small bowl. Place the collard greens, cabbage, and carrot in a large bowl and toss with the dressing to coat. Taste and adjust seasoning.
• Fry the chicken:
• Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Place the bread crumbs in a third shallow bowl. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F. Pat chicken dry and coat in flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Repeat with remaining 3 pieces chicken.
• Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165°F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
• Assemble the sandwich:
• Toast the waffle, spread with butter and honey, and cut in half. Place 1 chicken cutlet on a plate and layer with 1/4 cup slaw, 1/2 waffle, and 1/4 cup potato salad. Top with another chicken cutlet to form a sandwich. Repeat with remaining chicken cutlets to make a second sandwich.
• The leftover potato salad and slaw can be refrigerated for up to 3 days.

CHICKEN AND SAUSAGE SANDWICHES WITH SAUTEED BELL PEPPERS AND GERMAN POTATO SALAD

Steps:

• For the sandwiches: Heat the olive oil in a large skillet over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half of the peppers from skillet and set aside.
• Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper.
• Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe.
• For the potato salad: To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper.

PICNIC POTATO AND CHICKEN SALAD CUPS

Steps:

• Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes.
• Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces.
• In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.

RANCH CHICKEN & POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or just until tender.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 4 min. or until chicken is done. Place in large bowl; set aside. Mix dressing, mustard and dill until blended.
• Drain potatoes. Add to chicken along with the peppers and dressing mixture; mix lightly.

SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD

Steps:

• In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
• Shred the chicken breast into small pieces with your hands.
• Cut the carrots into small cubes.
• In another pot, boil the potatoes and eggs.
• Remove the eggs after 12 minutes.
• Remove the potatoes when tender.
• Crack the eggs, peel them, and cut into small pieces.
• Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
• In a small pot, cook the frozen peas according to package instructions.
• Cut the pickles into small cubes.
• In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
• In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
• Add the dressing to the potato salad, and mix well.
• Refrigerate for 2 hours before serving.
• Serve chilled.

CHICKEN, POTATO, AND GREEN BEAN SALAD

Steps:

• In a medium saucepan combine water, chicken, yellow onion, cloves, and 1 teaspoon salt and bring water to a boil. Poach chicken, covered, over moderately low heat until cooked through, about 15 minutes. Remove pan from heat and cool chicken in cooking liquid to room temperature. Discard poaching liquid, yellow onion, cloves, and chicken skin and bones. Tear meat into bite-size pieces.
• Cut each potato in half. In a saucepan combine potatoes, remaining teaspoon salt, and water to cover by 1 inch and bring water to a boil. Cook potatoes 10 minutes, or until tender. Transfer potatoes with a slotted spoon to a colander and rinse under cold water to stop cooking. In same boiling water cook green beans 3 to 5 minutes, or until crisp-tender, and drain in colander with potatoes.
• In a small saucepan combine dried tomatoes and water to cover and bring water to a boil. Simmer tomatoes 2 minutes, or until softened, and drain. Set tomatoes aside until cool enough to handle and cut into thin strips.
• In a large bowl combine chicken, potatoes, green beans, tomatoes, and remaining ingredients except lettuces and toss to combine well. Season salad with salt and pepper and serve over lettuces.

LOADED BUFFALO CHICKEN BAKED POTATO SALAD

Steps:

• 1. Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly.
• 2. In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes.
• 3. In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese.
• 4. Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.

SMOKY CHICKEN WITH WARM CORN & POTATO SALAD

Steps:

• Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
• Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
• Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.