Get ready to transform your ordinary meal into an extraordinary culinary experience with this mouthwatering Warm Chicken and Roasted Potato Salad! Imagine crispy, golden potatoes, tender shredded chicken, and a tangy dressing that will make your taste buds dance with joy. This isn't just another salad – it's a perfect balance of comfort and gourmet that will have everyone at your table asking for seconds. Whether you're looking for a quick weeknight dinner or an impressive dish to wow your guests, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups diced potatoes
- 2 cups cooked chicken, shredded
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice the potatoes into 1/2-inch cubes, ensuring they are relatively uniform in size for even roasting. Pat the potato cubes dry with a clean kitchen towel to help them crisp up in the oven.
- Toss the potato cubes with 2 tablespoons of olive oil, sprinkle with salt and pepper. Spread them in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting.
- Roast the potatoes in the preheated oven for 25-30 minutes, turning them once halfway through cooking. They should be golden brown and crispy on the outside, tender on the inside.
- While potatoes are roasting, prepare the dressing by whisking together remaining olive oil, Dijon mustard, apple cider vinegar, salt, and pepper in a large mixing bowl until well combined.
- If using leftover chicken, ensure it is shredded or cut into bite-sized pieces. If cooking fresh chicken, season and cook until internal temperature reaches 165°F (74°C).
- Once potatoes are done, remove from oven and let cool for 2-3 minutes. Transfer warm potatoes to the bowl with dressing.
- Add shredded chicken to the bowl and gently toss everything together, ensuring potatoes and chicken are evenly coated with dressing.
- Sprinkle chopped fresh parsley over the salad for added freshness and color.
- Serve immediately while the potatoes are still warm, enjoying the blend of crispy potatoes, tender chicken, and tangy dressing.
Tips
- Potato Perfection: The key to amazing roasted potatoes is ensuring they're completely dry before roasting. Use a clean kitchen towel to pat them dry, which helps achieve that irresistible crispy exterior.
- Even Cooking: Cut your potato cubes into uniform sizes to guarantee even roasting. This prevents some pieces from burning while others remain undercooked.
- Don't Overcrowd: Spread potatoes in a single layer on the baking sheet. Overcrowding will steam the potatoes instead of roasting them, preventing that desirable crispy texture.
- Chicken Tip: If using leftover chicken, warm it slightly before adding to the salad to enhance the "warm salad" experience.
- Dressing Hack: Whisk the dressing thoroughly to ensure all ingredients are well combined. Taste and adjust seasoning before adding to the salad.
- Fresh is Best: Add the chopped parsley just before serving to maintain its vibrant color and fresh flavor.
- Serve Immediately: This salad is best enjoyed warm, so time your preparation to serve right after mixing.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 70mg
