Curried Grilled Chicken Potato Salad
This curried potato salad with chicken is a welcome change from the classic. It's perfect for a summer lunch, with greens on the side.
Servings: 4 servings
- 2 pounds Yukon gold potatoes (about 1 kg, scrubbed and cut into large chunks)
- salt and pepper
- 2 chicken breasts
- ¼ cup extra virgin olive oil
- 1 1/2 teaspoons sugar
- 2 cloves garlic (grated or finely minced)
- zest and juice of 1 lime or lemon
- ¼ cup cilantro (chopped)
- ¼ cup parsley (chopped)
- 1 scallion (chopped)
- 1 red chili (seeded and thinly sliced)
- ½ tablespoon curry powder
- 1/2 cup toasted pecans
Bring a pot of salted water to a boil and boil the potatoes until just tender. Drain. Season the chicken breasts with salt and pepper, and grill until cooked through. Set aside.
In a bowl or jar, make your dressing by combining the olive oil, sugar, garlic, lime/lemon juice and zest, herbs, chili, curry powder, and salt and pepper to taste. Cut the chicken into chunks and toss along with the potatoes, toasted pecans, and dressing. Serve as a side dish, or with a simple arugula or other green salad to make it a meal!
Calories: 484kcal | Carbohydrates: 34g | Protein: 32g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 740mg | Potassium: 1474mg | Fiber: 7g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 53mg | Calcium: 94mg | Iron: 9mg