Recipes / Dinner /

Texas Tumble Chicken and Potato Salad

Texas Tumble Chicken and Potato Salad
Serving:
Prep Time:
Cooking Time:
Recipe By
Share

Ingredients

Directions

1. In a medium saucepan, cover the potatoes with cold water. Season the water with salt and bring the potatoes to a simmer. Simmer until fork tender. Drain and allow potatoes to cool. This can be done the day before.
2. While potatoes are boiling, prepare the grill or preheat a grill pan over medium-high heat.
3. In a medium mixing bowl, combine shallots, celery, yogurt, apple cider vinegar, chives, hot sauce and whole grain mustard. Whisk until smooth and season with salt and pepper to taste. Toss the potatoes into the dressing and season with salt and pepper to taste.
4. Grill chicken roughly 5 minutes per side, depending on thickness. Internal temperature should reach 160-165F.