 | | Directions |
- Season chicken to taste with salt and pepper.
- Grill chicken oven medium heat until the meat is no longer pink in the center and the juices run clear, approximately 25-30 minutes.
- Allow chicken to cool and then cut it into bite sized pieces.
- Place cubed potatoes into boiling water.
- Add 1 tablespoon salt.
- Boil until the potatoes are tender, approximately 20 minutes.
- Drain and allow to cool.
- Place chicken pieces in a large bowl.
- Add cooked potatoes and all the remaining ingredients including the salt and pepper to taste.
- If not serving right away, cover with plastic wrap and chill.
- Garnish with chives and red peppers if desired.
|
|
|
Prep Time: 15 minutes
Cook Time: 40 minutes
Container: large pot, large bowl
Servings: 10
|  | | Ingredients | | - | | 4 boneless, skinless chicken breasts |
| - | | salt and pepper to taste |
| - | | 3 medium russet potatoes - peeled and cubed |
| - | | 1 pound baby red potatoes - leave skin on and quartered |
| - | | 6 eggs - hard boiled and rough chopped |
| - | | 1 cup mayonnaise |
| - | | 1/2 cup onion - finely diced |
| - | | 1/3 cup sweet pickle relish |
| - | | 2 medium dill pickles - chopped |
| - | | 1/3 cup roasted red peppers - drained and diced |
| - | | 3 tablespoons fresh chives - chopped |
| - | | salt and pepper to taste |
| |
| |
