CHICKEN POTATO SALAD RECIPE
Mix up your side dishes with this easy and delicious chicken potato salad. Creamy, fresh and a little bit spicy, it's perfect to serve at all your summer cookouts.
Provided by Becky Hardin
Categories Side Dish
Time 10m
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the chicken, potatoes, carrots, peas, jalapenos, 1 Tablespoon parsley.
- In a small mixing bowl, combine the mayonnaise, Mexican cream and pepper. Pour over the chicken and combine. Taste, if it needs salt, add just a bit.
- Place the lettuce around a plate and cover with the chicken salad. Sprinkle with remaining parsley.
- Serve with crackers.
Nutrition Facts : Calories 191 kcal, Carbohydrate 26 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 263 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
PICNIC POTATO AND CHICKEN SALAD
Provided by Sunny Anderson
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
PARSLEY SALAD
Steps:
- Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
- In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.
PARSLEY CHICKEN AND POTATO SALAD
Don't settle for the salad bar when you can make this simply delicious salad in just 20 minutes.
Provided by Inspired Taste
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, place potatoes and enough cold water to cover potatoes by at least 3 inches. Add 1/2 teaspoon salt. Heat to boiling; reduce heat. Cover; cook 2 to 3 minutes or until tender. Drain; keep covered 2 to 3 minutes longer.
- Meanwhile, in another saucepan, heat broth to boiling. Add sliced chicken; cook 2 to 3 minutes or until heated through.
- In large bowl, beat oil, vinegar and parsley with whisk. Add onion, drained potatoes, the chicken and 1/4 cup of the broth; toss. Let stand at room temperature 10 minutes. Season with salt and pepper. Serve over salad greens.
Nutrition Facts : ServingSize 1 Serving
CHICKEN POTATO SALAD
A very tasty appetizer.
Provided by Ladan Miller
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 7
Number Of Ingredients 7
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.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g
PARSLEY NEW POTATOES
These fork-tender and flavorful potatoes make an easy yet elegant accompaniment to any main entree.-Suzanne Cleveland, Lyons, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.
Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 393mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
PARSLEY POTATOES
These potatoes are so good and are great with rib eye steaks.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
- Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
- Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g
POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD
Slowly poaching bone-in chicken breasts in a very low oven makes the meat extremely silky, without turning it tough or drying it out. And having the oven on for an extended period allows you to cook other things in the gentle heat. Here, halved cherry tomatoes turn sweet and jamlike. A pan of chicken skin renders and crisps, becoming golden and potato-chip crunchy before getting tossed with a bright parsley-onion salad. If you'd rather skip the chicken skin, you can. This dish is nearly as good without it, though you may want to add some toasted pine nuts or slivered almonds to the parsley salad for texture.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place racks in the top and bottom thirds of the oven, and heat oven to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
- Pull skin off chicken, keeping the skin in large pieces, and spread out on a rimmed baking sheet.
- Place chicken breasts in a small baking dish, cover with hot chicken stock and add bay leaf.
- Thinly slice 3 of the garlic cloves. In a 9-by-13-inch baking dish, toss together garlic slices, tomatoes, olives, 3 tablespoons oil, 1/2 teaspoon salt and pepper to taste. Top with the rosemary sprig.
- Place pan with chicken skin on top rack and chicken and tomatoes on bottom rack. Toss the tomatoes occasionally. Bake everything until chicken skin is golden, the chicken breast is cooked through (a thermometer inserted in the center should read 155 degrees), and tomatoes are starting to shrivel. This will take 60 to 65 minutes for chicken skin and tomatoes; 70 to 80 minutes for the chicken. Transfer chicken skin to a paper towel-lined plate and sprinkle with salt to taste, reserving the rendered chicken fat. Transfer chicken breasts to a cutting board to rest for 5 minutes before slicing meat off the bones. (Save stock for another use; it can be frozen for up to 3 months.)
- Grate 1/2 teaspoon zest from the lemon, then cut lemon into wedges. Finely grate remaining garlic clove into a medium bowl. Add a squeeze of lemon juice from one of the wedges, and a pinch of salt. Pour some of the reserved chicken fat over garlic, then toss with parsley, lemon zest, 1/4 teaspoon pepper, and red-pepper flakes. Break up chicken skin into bite-sized pieces and toss into parsley mixture along with the red onion. Serve immediately with the tomato-olive mixture and chicken, drizzling with olive oil, if you like.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 30 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 7 grams, Sodium 927 milligrams, Sugar 9 grams, TransFat 0 grams
POTATO CHICKEN SALAD WITH A BASIL PARSLEY MAYONNAISE
If you like Basil then you will like this salad. With the final seasoning check I sometimes add a bit of lemon juice, and I like small new potatoes best for this salad
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine in a large bowl, chicken, potatoes, celery and the onions, season to taste with salt and pepper.
- Put in your food processor, basil, parsley, garlic some salt and pepper and process as smooth as possible.
- Blend in the oil and vinegar.
- Put this in a small bowl and mix with the mayonnaise.
- Pour this over the salad and mix it very well.
- Cover the dish, leave in the fridge for at least 2 hours.
- When ready to serve, taste and adjust the seasoning if necessary, transfer to a shallow serving bowl and garnish with the tomatoes and some torn basil leaves.
Nutrition Facts : Calories 139.8, Fat 7.1, SaturatedFat 1, Sodium 28.3, Carbohydrate 17.7, Fiber 3.3, Sugar 3, Protein 2.8
PARSLEY POTATO SALAD
From the American Heart Association. Cooking time includes estimated chilling time but does not include time to cook potatoes.
Provided by janem123
Categories Low Protein
Time 8m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a a large bowl, combine all ingredients excpet mayonnaise. Toss lightly, cover, and refrigerate for several hours.
- A few hours before serving, add mayonnaise and stir well. Cover and return salad to refrigerator until ready to serve.
Nutrition Facts : Calories 78, Fat 3.6, SaturatedFat 0.5, Cholesterol 3.5, Sodium 92.9, Carbohydrate 10.4, Fiber 1.4, Sugar 1.1, Protein 1.4
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