side dish

Grilled Chicken & Corn Red Potato Salad

Name: Grilled Chicken & Corn Red Potato Salad
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
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

“Grilled Chicken & Corn Red Potato Salad is a gluten free and dairy free side dish. One portion of this dish contains approximately 13g of protein, 7g of fat, and a total of 248 calories. This recipe serves 8. For 93 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. A mixture of red wine vinegar, dijon mustard, ear corn, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 40%, this dish is solid. Try Grilled Potato, Corn & Red Onion Salad Over Arugula, Grilled Corn & Red Pepper Salad, and Warm Red Potato and Corn Salad for similar recipes.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Grilled chickenchopped and diced2 cups
Dijon mustard1.5 tsp
Ear cornwith husked removed1
Extra virgin olive oil1 tbsp
Jalapeno chilesseeded and finely chopped2
Olive oil½ cup
Pepper¼ tsp
Onion¾ cup
Potatoes7
Red wine vinegar6 tbsp
Salt1 pinch

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

11 steps · 45 min

1
Put the onions and jalapeno in a bowl
2
Add olive oil, vinegar, Dijon mustard, salt, and pepper.Then whisk until the vinaigrette becomes a smooth dressing
3
In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes

Steps 4 to 11 are in cook-along

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