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Grilled Chicken and Egg Potato Salad

Grilled Chicken and Egg Potato Salad

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Preheat a grill on medium-high heat.

Season the chicken breasts with the Italian seasoning and salt and pepper, to taste. Coat the chicken in the olive oil and grill until cooked through, about 12 minutes per side. Let cool, then chop into bite-size pieces.

Bring a large pot of salted water to a boil. Boil the artichokes until tender, about 45 minutes.

Combine the chicken, hard-boiled eggs, potatoes, celery, scallions, garlic, and parsley in a large bowl. Add the dill, mustard, paprika, and cayenne. Season with salt and pepper, to taste. Then add the Italian dressing, mayonnaise, and lemon juice. Stir well and refrigerate for at least 1 hour.

When the steamed artichokes have cooled, removed the inside leaves to make a "cup" for serving. Scrape out the choke so that all of the fuzz has been removed. Serve the cold chicken and egg potato salad in the artichoke cups.

Slimming World’s lemon and garlic chicken with a warm potato salad recipe

Fresh lemons and garlic give this Slimming World’s lemon and garlic chicken recipe a boost of flavour while green beans and new potatoes go towards making up your 5-a-day. Served with a delicious warm potato salad to add some carbs to the dish, this lemon and garlic chicken serves four people and takes about 25 mins to prepare and cook. This simple and succulent meal would make a hearty lunch or filling dinner.

Like this? You’re going to love our collection of Slimming World chicken recipes including chicken thighs and breasts.

Grilled Chicken with Green Bean Potato Salad

Ready in just 30 mins, and with less than 10 ingredients required, this Grilled Chicken with Green Bean Potato Salad is also awesomely gluten-free.

It's one of those simple meals great to enjoy when you have had a busy day and really don't won't be around the kitchen more than necessary.

The refreshing Green Bean Potato Salad is made with new potatoes and crispy green beans tossed in a vibrant mustard vinaigrette.

It's super versatile, and great with grilled fish, a simple poached egg or slow-cooked beef for a more wintery meal.

I always try to make the effort and prepare new creative recipes, so we don't get bored with the same meals over again.

But sometimes I just get stuck for ideas, or simply don't have time and energy to think about our next meal, and that's why HelloFresh comes super handy.HelloFresh offers a huge range of weekly meal boxes. Each box containing easy-to-follow recipes with step-by-step pictures, plus all the ingredients you need.

Each recipe box contains the exact ingredients and quantities you need to make up your meal.

I absolutely love this, because there's no need to weigh up the ingredients, no waste involved and it's great for portion control. It really makes cooking totally fuss-free.Back to this awesome Grilled Chicken with Green Bean Potato Salad - It really makes a lovely simple meal to enjoy these last days of summer.

It's perfect to feed a whole family or for a quick meal for yourself when you don't fancy cooking too much.

Plus the Green Bean Potato Salad tastes incredible even the next day, so it makes a great option for a lunch box to bring along at work.

Light, full-filling and ready in less than 30 mins, this Grilled Chicken with Green Bean Potato Salad makes dinnertime as easy as it could possibly be!

April 10, 2017 Michael Comments 1 comment

(A Great Cookout Meal for the Novice Big Green Egg-Head)

I was recently gifted a Big Green Egg by my lovely mother as a holiday present. If you haven’t heard of them before, they are ceramic, egg shaped grills, that can operate as a charcoal grill, outdoor oven, smoker, etc. all in one package. They have a bit of a learning curve, but man oh man has it been worth it.

I’ve been grilling on it like a regular charcoal grill for a while but I finally picked up the Conveggtor accessory that allows you to properly smoke food. Smoking requires cooking low and slow with indirect heat so you need to have this ceramic plate between the hot coals and your food to keep it from overcooking. Makes sense to me, so let’s see how it goes.

I’ve decided to smoke chicken leg quarters because they are super cheap. That way if I turn them into rubber doing this wrong, I wont be quite so infuriated. I’m also going to make some homemade potato salad, and grill some zucchini as side dishes. I’ll start with how to smoke the chicken on the Green Egg, so if you aren’t interested in that process, feel free to skip ahead.

Setting up the Green Egg for Smoking

First, in with the charcoal to about the top of the “fire ring”. You are only supposed to use natural lump charcoal on the Big Green Egg. I was skeptical about this at first – it sounds like some sort of scheme designed to get you to buy more expensive “organic” style charcoal. Since my college days, grilling involved using chemically processed brickettes and hosing them with lighter fluid until you have a roaring fire. Beer was involved, and not much thinking. Natural lump charcoal gets rid of the chemicals, and actually lights pretty easy if you use fire starter bricks to get it going. The most amazing thing to me is how little of the charcoal actually gets burned up on a single cook. With brickettes, it always seemed like the whole bag of charcoal turned into ash in one go. I’ve found the natural lump charcoal only needs to be topped off with a handful of fresh lumps after each cook.

Anyway to light it up, put one of the fire starter bricks in the center of the lump charcoal and set a few lumps on top in a little pyramid shape. Light it and walk away for at least twenty minutes (well not necessarily walk away, you really should keep an eye on fires near your home…). Make sure the bottom grate is wide open to let the air in, and leave the Green Egg lid up as well.

After about 20-30 minutes, make sure you have a few clearly lit coals. We are smoking our chicken at around 225 degrees, so this thing doesn’t need to be super hot. Just before you are ready to put on your meat, you are going to want to put your wood chips on the coals directly.

I’m using chunks of applewood here. I didn’t bother to soak them in water before hand, and didn’t have any problems.

Right on the coals

Then put on the Conveggtor (plate setter) with something to catch the drippings if you would like. I’ve seen on other blogs and videos where the cook adds a foil tray with some water. I guess this helps the smoking process, so I added this pizza tray on top of the ceramic plate.

I wasn’t lying, look at how white and virginal my plate setter is. Not for long.

Close the Big Green Egg’s lid and let it come up to about 250 degrees or higher in preparation for the meat. We are ready to smoke.

Smoking the Chicken

Rub your chicken.

Let your chicken warm up to room temperature and apply a rub or flavoring of your choosing. I’ve made rubs from scratch in the past, but I already had enough going on with this meal, so I took a shortcut and bought a pre-made rub. Here is what I used and it was fantastic.

Time to get your chicken out and ready to smoke. It probably already smells way too good from the applewood chips smoking away.

This is going to be a long wait.

You want the Big Green Egg to be hovering around 250 degrees when you are going to put the chicken on. Once the chicken is on, you want to shoot for between 225 and 250 during the remainder of the cook (about two hours). If you are new to the Green Egg, you can adjust the temperature inside the grill by adjusting the vents at the top and bottom. The basic principle is: the more air you let in, the hotter it will get. So for a low temperature like 250 degrees, you are going to keep everything mostly closed, like so:

Just a sliver

Pop your chicken on, and leave it alone. Keep an eye on the temperature in case it spikes or drops to low, and adjust the vents accordingly. Don’t open the egg again until at least one and a half hours has passed. It is going to smell amazing. Fight the urge. Your neighbors are going to stroll by and want to look inside. Reject them. You are going to be starving, but you must maintain BBQ zen. Drink a beer. Maybe six, you have a long time to wait anyway.

Once enough time has passed, open her up SLOWLY or you are going to inhale a bunch of smoke. How’s it look hoss?

Its looking very good. See that ray of light? If there is a God he or she approves of my chicken.

You are going to want to check the internal temp for 165 degrees to ensure it is cooked through. Mine took just about two hours. Lather on some of your favorite BBQ sauce, cover it with foil, and let it rest for at least ten minutes. Garnish with some green onion to be fancy.

Grilled Zucchini

This one is easy. Slice your zucchini lengthwise and season with salt, pepper, and olive oil.

Like so…

Now that your Big Green Egg is still lit and empty of chicken, go ahead and open the vents wide. If you can, remove the aluminum tray and the plate setter and set them aside, turning your Egg back into “Grill-Mode” (though this isn’t that necessary). It should take a few minutes to light up and get to around 350 degrees or higher. Pop on your zucchini and let them bake/grill to desired level of doneness.

Much tastier…

Homemade Potato Salad

There are a myriad of ways to make potato salad. This is my version, which was based more on what I had in my fridge than anything else. Here is what you need.

  • Russet Potatoes
  • Red Onion (diced)
  • Green Onion/Scallion
  • Celery (diced)
  • Yellow Mustard
  • Mayonnaise
  • Apple Cider Vinegar (or other vinegar)
  • Stone Ground Mustard (to taste).

This is pretty simple. Boil the potatoes for ten minutes or until soft. Peel them (before or after, your call) and then dice them up as you see fit. You are going to mix the veggies in a bowl along with about a cup of mayonnaise, and 2-3 tablespoons of the yellow mustard, and 2 tablespoons of the vinegar.


Once your diced potatoes have cooled down a bit, mix it all in and let it set up in the fridge for at least an hour. Add additional salt, pepper, mustard, etc. to your taste. A lot of people add in relish as well. Once you are ready to serve, garnish with paprika or cayenne or whatever else you want.

Thats purdy right there.

Your chicken will be the most moist, tender, smokey, amazingly delicious poultry you’ve ever had. Overall, you can’t go wrong with this cookout menu. Enjoy and stay tuned for a dinner table lesson coming up next week…

I meant to have a picture of the inside of the chicken, I really did. But we all ate it so fast that I forgot. Maybe next time. No promises.

Waterbury Publications, Inc.

Think Mason jars are just for drinks or packing lettuce-based salads? Think again. This sweet potato salad puts a new spin on the term, layering cinnamon-roasted sweet potato pieces with shredded chicken, carrots, and plenty of seasoning. Combined with a serving of wild rice, this is a full meal in a jar.

Best Egg Potato Salad Recipe

Potato has a wealth of health benefits, necessary for a healthy diet. It has no cholesterol and is rich in fiber, therefore reducing the risk of cardio vascular diseases . It is very important for a healthy diet. See below for more health benefits of potatoes.

The Servings:

No of servings: 3-4 persons

The Ingredients

Main Ingredients

Spices & Condiments

  • Garlic (1 clove) – crushed
  • Seeded mustard (1tbs)
  • Green onion (qty=3) finely chopped
  • Homemade Mayonnaise (90ml)
  • Salad cream (80ml)
  • Salt to taste

The Tasty and Healthy Secret (which makes the difference)

The Directions (in Easy steps)

  • Peel the potatoes and chop into 2cm cubes
  • Either boil, steam or microwave the potato cubes until just tender.
  • At the same time hard boil the eggs for 10 minutes.
  • Drain the potato cubes and let cool.
  • Let the eggs cool and remove the shells.
  • Either cut the eggs into cubes, or chop them coarsely.
  • Now place the potatoes and the eggs in a large bowl.
  • Add the remaining ingredients, except the herbs.
  • Toss gently to combine.
  • In the end, sprinkle the finely chopped fresh chives.
  • Keep the potatoes submerged in cold water after peeling, to avoid discoloration.
  • This creamy egg potato salad is delicious with grilled beef ribs .

Don’t leave empty handed, collect your FREE e-book, click on the Red Tab at the bottom right of your screen.

Health Benefits of Potatoes:

  • Improve digestive health.
  • Reduce the risk of heart diseases.
  • Contain resistant starch, therefore good for blood sugar control.
  • Exhibit anti-cancer properties.
  • It also has anti-inflammatory effects.
  • Good for weight management.
  • Prevent formation of kidney stones.
  • Improve the immune system.
  • Help to have a good sleep.
  • Improve bones health.
  • Beneficial for treating premenstrual depression.
  • Boots stamina, therefore improves athletic performance.

Nutritional Information Potatoes:

Potatoes are and excellent source of many vitamins and minerals:

  • Good amount of dietary Fiber and carbs
  • Rich in antioxidants
  • Contains Folate and Niacin as well
  • Vitamins B and C
  • Magnesium, Manganese, Potassium and Phosphorus
  • Some amount of protein as well
  • Gluten-Free

Note: Please share this post with your loved ones as good health is priceless. Sharing is Caring.

Pan Grilled BBQ Chicken for Cold BBQ Salad Bowls

Nix the greens and redefine ‘salad’ with these cold BBQ salad bowls! A deliciously simple combo of grilled BBQ chicken tenders, healthy potato salad, and asparagus salad that can all be enjoyed cold—or warm, if you prefer!

I hear from SO many people looking for healthy lunches for work, who are craving something—anything—other than salads… But, there are loads of cold lunch ideas (beyond just leafy salads) that you can enjoy without reheating. These grilled BBQ chicken bowls are just one option, and just one of the many ways that you can rethink boring old salads!

I love that I can fit a healthy balance of protein, carbs, and veggies all in the same bowl, in a meal that I really enjoy eating. And, it’s such an EASY healthy meal prep lunch to throw together, made with super affordable ingredients! Very minimal cooking is involved, and you’ve got meals ready for the week once the prep work is done.

Healthy Aldi Meal Prep for the Week & Haul!

For Endless Meal Prep Lunch Ideas, Follow Your Taste Buds

If, like me, you are NOT a fan of eating salads with leafy greens, that’s okay. You can either train your taste buds to tolerate greens more, or you can seek out other healthy foods that your taste buds really enjoy! Ultimately, a ‘salad’ is just a big mish-mash of different ingredients on the same plate. So, use that freedom to craft the kinds of ‘salads’ that YOU like!

You can opt for a cold vegetable salad that’s totally leafy-green-free, like the cold asparagus salad in these BBQ bowls. Or, go a heartier route with a protein-packed tuna salad, or a carbohydrate-rich salad like my healthy potato salad with egg. Then, put together a mish-mash of healthy components that you like to create simple, healthy meals.

Which is exactly what I did in crafting these BBQ plates: combined a few salads that I like, paired with grilled BBQ chicken tenders for an easy protein option, and BOOM! Deliciously nutritious cold lunches, designed for MY taste buds. So, feel free to change up the components here and get creative crafting YOUR ultimate BBQ plates!

Swap out the asparagus salad and/or potato salad if you’ve got other healthy side dishes that you love. Use this grilled BBQ chicken tenders recipe to make grilled BBQ chicken breast. Or, swap out the chicken entirely and grill strips of steak, or even tofu, instead! Bottom line: you’ve got endless options to make these BBQ bowls your own.

How to Make Grilled Chicken Tenders the EASY Way

Full disclosure: I am neither a barbecue expert nor an experienced griller. BUT, I do have an indoor grill pan that I love to use! It’s such a quick, easy cooking method that locks the flavors into my proteins, and I am a huge fan of those gorgeous grill marks. So, these are technically pan grilled BBQ chicken tenders, a.k.a. grilled the EASY way!

First, heat your grill pan over medium-high heat and brush with a high smoke point oil, like avocado oil. Make sure your grill pan is HOT, then place your chicken tenders onto the pan and sprinkle with salt and pepper. Now, if you want those great grill marks, it’s best to place your chicken tenderloin strips down and LEAVE THEM alone until you flip!

Let those tenders grill for about 5 minutes, then brush the tops with oil before flipping and cook another 5 minutes or so. If you want your grilled chicken tenders a bit more done/charred, you may want to grill them for a bit longer! But, just be warned: that added doneness will make for a tougher, less tender texture.

Once they’ve cooked on the both sides, that’s pretty much it! Remove from your grill pan and allow those tasty grilled chicken tenders to cool. You can serve them as full tenders if you like, or slice into bite-sized strips like I did for these BBQ chicken meal prep bowls!

Putting the BBQ in your Grilled BBQ Chicken Tenders

It’s not just the pan grilling that makes these grilled chicken tenders so easy—it’s also the flavoring. No need to marinate your chicken tenders, no complicated blend of spices or a spice rub necessary. Because, in my opinion, healthy meals have to be nutritious, tasty, AND convenient if we’re going to stick with a healthy lifestyle.

One of the easiest ways to pack in flavor with minimal effort is with sauces. Luckily, there are tons of BBQ sauces that you can choose from! Sweet, savory, or even spicy—choose the sauce that suits your taste buds. Plus, to add variety, you can always split your plain meat into portions and make some grilled BBQ chicken and flavor some with another sauce!

But, I do recommend READING the nutrition label and ingredients lists before choosing a BBQ sauce brand. Many sauces (BBQ sauces in particular) are hiding tons of sneaky added sugars. So, be vigilant, choose wisely, and look for options with 6-7g of sugar or less.

Of course, you could always make your own low sugar BBQ sauce at home, but let’s be real: I don’t always have time for that… If you’re unsure of how to cook chicken tenderloins, I HIGHLY recommend giving these easy grilled BBQ chicken tenders a try!

Russian Potato Salad Recipe with Chicken (Olivier)

No matter how much you love your own potato salad recipe you absolutely must try mine!! It&rsquos everyone&rsquos favourite!

I&rsquove resisted sharing this potato salad recipe my mother has been making for decades despite the fact that absolutely no holiday table goes without this Russian salad Olivier.

I struggled in vain. I believe it&rsquos time I reveal my secret. It&rsquos time I reveal all my secrets.

What is Russian Potato Salad Olivier?

You see this recipe is loved by all. The tradition and history of this creamy potato salad recipe dates to the 19th century imperial Russia in all its glitz and glamour.

The golden century when Russian nobility could afford only the best of the best, so they hired cream of the crop staff from all over Europe and that was especially true for chefs.

French cuisine was in vogue and that is why many old Russian recipes like Beef Stroganoff feature elements of it, especially in the the sauces.

Back to my potato salad recipe though. What is so special about it?

It&rsquos been created by a French chef Lucien Oliver for an upscale Moscow restaurant and soon became so popular that the owner could never take it off the menu or people complained.

Many other chefs were ever so envious and tried to duplicate the recipe but unsuccessfully, and Monsieur Olivier took the secret recipe to his grave.

How popular is Russian Salad Olivier nowadays?

However his potato salad recipe continued to live on, and is still extremely popular in all parts of Russia and former Soviet Union. It is also known in many European countries as &ldquoRussian salad&rdquo.

I was quite surprised to see how ubiquitous &ldquoenslada Russa&rdquo was all over Spanish restaurant menus. It is apparently also very popular in Iran to the point where people don&rsquot even know know it&rsquos not a Persian potato salad! It truly became a part of their culture.

You learn something new every day!

What goes into Russian Potato Salad Olivier

Anyway, due to this potato salad being so very popular in Russia, an abundance of recipes exist. So if you&rsquove ever tried a different version of it, please know that is how it&rsquos supposed to be.

Everyone puts their own spin on this potato salad recipe as long as core ingredients remain. If you mix boiled potatoes, eggs, pickles, some sort of meat and mayonnaise, you&rsquove got yourself the Russian salad Oliver.

So what took me so long to post this recipe you might ask? And why was I resisting it? The truth is this salad is not really my style and it&rsquos not photogenic in any way! No matter how hard I tried I just couldn&rsquot make it look good.

I guess you are going to have to take my word for it when I say this salad is so delicious I had to share it no mater how much it pains me!

What makes my version of the Russian Potato Salad Oliver the best.

Just a few words on how my version of this Russian potato salad recipe differs from so many. First of all, if you live in Russia, go ahead and use any mayonnaise you prefer but if you don&rsquot, then you absolutely need to make my salad dressing.

Adding Dijon mustard and white wine vinegar makes the mayonnaise like Hellmann&rsquos taste so much better and much closer to the version I grew up with.

Traditionally ham or boiled kolbasa is used in the potato salad recipe but my mum always used chicken and I prefer that. I usually buy rotisserie chicken or roast chicken pieces in my supermarket as they are more flavourful then plain boiled chicken.

This time I used leftover grilled chicken thighs! And lastly, I always, always add apple and loads of fresh herbs to my potato salad and no peas!

Please let me know how you make yours!! And if you try my potato salad, let me see your photos! Just tag @vikalinka in your Instagram shots and I will see them!

Ingredients of Potato and Egg Salad

  • 400 gm halved,peeled,boiled potato
  • 3 tablespoon mayonnaise
  • 1 pinch powdered black pepper
  • 2 peeled,finely chopped egg
  • 1 teaspoon dijon mustard
  • 1 pinch powdered salt

How to make Potato and Egg Salad

Step 1 Mix potatoes and eggs

To prepare this interesting and healthy salad, add the boiled, peeled and halved potatoes to a large bowl. Now add finely chopped eggs with mayonnaise and Dijon mustard in the same bowl. Mix them well together.

Step 2 Add spices and serve

Sprinkle some salt and pepper in it and again mix it well. Garnish with coriander leaves. Cover the bowl with a lid and keep it in the fridge for around 30 minutes. Serve this healthy salad chilled.

Try this 1 trick for the best barbecued chicken ever

Chef Brian Lewis of The Cottage restaurant in Westport, Connecticut, stops by TODAY Food to share a few of his super-flavorful grilling recipes. He shows us how to make garlic-brined chicken with savory tomato molasses and spiced yogurt, as well as potato salad with smoky grilled onions. What’s better than grilled BBQ chicken and potato salad on July 4th?!

Barbecued Chicken with Tomato Molasses and Spiced Yogurt

This is my go-to summer meal to make at home with my wife and twin boys. A garlicky brine, rich tomato molasses and cool spiced yogurt give this barbecued chicken an intense depth of flavor.

Grilled Onion and Potato Salad

The natural underlying sweetness of onions is released when you grill them. In this recipe they add a great caramelized flavor and satisfying bite that makes this potato salad unique.

If you like those grilled recipes, you should also try these: