Best Loaded Baked Potato Chicken Salad Recipes

Loaded Buffalo Chicken Baked Potato Salad image

Provided by Crystal Schlueter

Time 55m

Number Of Ingredients 13

2 1/2 lb red potatoes, small
1 large celery stalk with leaves, chopped
1/2 c green onion tops, thinly sliced
1 medium red bell pepper, diced
3/4 c diced rotisserie chicken
2/3 c mayonnaise
1/4 c sour cream
6 Tbsp Buffalo wing sauce
2 Tbsp white vinegar
1/4 c crumbled blue cheese
1/4 c sliced blue cheese stuffed green olives
1/4 c shredded cheddar cheese
5 slice cooked and crumbled bacon

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.

LOADED BAKED POTATO CHICKEN SALAD image

Number Of Ingredients 11

4-5 medium red potatoes, cut into 1-inch pieces
12 ounces Brussels sprouts, cut in half
1.75 pounds of boneless chicken
7 slices of cooked bacon
1/2 medium onion, chopped
3 tbsp mayo
3 tbsp Dijon mustard
1 tbsp minced garlic
1/2 tbsp garlic powder
Salt + pepper
Olive oil for roasting the Brussels sprouts, onions, and red potatoes

Steps:

Preheat oven to 375 degrees F. Toss potatoes in olive oil, salt, and pepper and then cook for approximately 45 minutes until tender and lightly browned. Meanwhile, toss Brussels sprouts and onions in olive oil, salt, and pepper and roast for approximately 20 minutes until tender and lightly browned. While vegetables are roasting in the oven, cook the chicken and bacon. (I baked the chicken in the oven and microwaved the bacon, but feel free to use whatever method you prefer!) Once the chicken and bacon are finished cooking, allow them to cool and then cut up the chicken and break the bacon into small pieces. Once the vegetables are fully cooked, combine them in a large bowl with the chicken, bacon, mayo, mustard, garlic, garlic powder, and salt and pepper to taste. Mix well and serve warm.