Grilled Chicken Corn Red Potato Salad

Grilled Chicken & Corn Red Potato Salad

Grilled Chicken & Corn Red Potato Salad

45 minutes

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Ingredients
  • 2 cups Grilled Chicken, chopped and diced
  • 1 1/2 teaspoons Dijon mustard
  • 1 fresh ear corn, with husked removed
  • 1 tablespoon extra virgin olive oil for drizzling on corn
  • 2 jalapeno chiles, seeded and finely chopped
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon pepper
  • 3/4 cup finely chopped red onion
  • 7 red potatoes
  • 6 tablespoons red wine vinegar
  • a pinch of salt
Instructions

Put the onions and jalapeno in a bowl

Add olive oil, vinegar, Dijon mustard, salt, and pepper.Then whisk until the vinaigrette becomes a smooth dressing

In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes

Drain the potatoes and set aside to cool

Then cut into bite-size pieces

Grill the corn and keep turning until almost all sides have char marks, which should take about 10 minutes or less

Slice the kernels off the cobs

Add the corn to the potatoes

Then add the grilled chicken

Add the vinaigrette

The toss to combine all of the ingredients

Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   7 Points
Cuisine
  • side dish

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