We all love a good potato salad at our BBQs. There are probably hundreds, even thousands of different ways to make potato salad out there on the Internet and in cookbooks. But a Chicken Potato Salad? You don't see that every day.
The last time I made this Potato Salad was for our last family BBQ. It got rave reviews so I just had to share the recipe with all of you as an idea for your next BBQ. I keep saying BBQ as that is an obvious choice for a BBQ but you can make this delicious side dish anytime you want!
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
For more great recipes made with Frozen Peas, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Chicken Potato Salad recipe (see recipe card for quantities): Chicken, Russet Potatoes, Carrots, Frozen Peas, Hard Boiled Eggs, Baby Pickles, Red Onion, Fresh Dill, Mayonnaise and Salt & Pepper.
🥣 How to Make Chicken Potato Salad
Place chicken breasts in a medium saucepan (cut large breasts in half), cover with water, add 1 teaspoon salt and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until cooked through. Drain and let rest until cool enough to handle then dice.
Finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 teaspoon salt and bring to a boil. Continue cooking uncovered for 10-12 minutes or until tender, then rinse with cold water and drain.
Transfer potato mixture to mixing bowl and toss with chicken.
Add peas, hard-boiled eggs, baby pickles, diced onion, and fresh dill to the chicken potato mixture and stir until well combined.
Stir in mayonnaise, salt & pepper to taste.
Chicken Potato Salad
Ingredients
- 2 Chicken Breasts
- 3 Russet Potatoes
- 3 Carrots
- 1 ½ Cups Frozen Peas
- 5 Hard-Boiled Eggs
- 2 Cups Baby Pickles, Diced
- 1 Cup Red Onion, Chopped
- ¼ Cup Fresh Dill, Chopped
- 1 ½ Cups Mayonnaise
- Salt and Pepper
Instructions
- Place chicken breasts in a medium sauce pan (cut large breasts in half), cover with water, add 1 teaspoon salt and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until cooked through. Drain and let rest until cool enough to handle then dice.
- Finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 teaspoon salt and bring to a boil. Continue cooking uncovered for 10-12 minutes or until tender, then rinse with cold water and drain.
- Transfer potato mixture to mixing bowl and toss with chicken.
- Add peas, diced hard boiled eggs, diced baby pickles, diced onion, fresh dill to chicken potato mixture and stir until well combined.
- Stir in mayonnaise, salt & pepper to taste.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
I was not a fan of potato salad until I made this one. It is to die for and I will use this recipe from now on. A keeper in my recipe book.