Grilled Chicken and Potato Salad

A twist on the traditional potato salad, served with grilled chicken, hard cooked eggs and Roma tomatoes.

  1. In large bowl, mix olive oil, shallots, garlic, salt and pepper. Marinate sliced potatoes and tomatoes in mixture for 30-60 minutes. Remove from marinade.
  2. On 350º F flattop grill, grill potatoes until cooked, and tomatoes until slightly charred.
  3. Season chicken with salt and pepper to taste; grill until fully cooked. Cool slightly. Slice chicken thinly.
  4. To assemble 1 salad, arrange 5-6 basil leaves in circle on lunch plate. Shingle about 2 oz. of sliced chicken, 1.7 oz. of egg slices, 1 oz. of potatoes and 1 oz. of tomatoes over basil.
  5. Serve each salad with 2 oz. salad dressing.

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