Sooooo, last night’s dinner was wicked good. It was so good, in fact, it deserves its own post. I set out to make a potato-chicken salad and it ended up being ten times more delicious than I ever expected. It tasted like loaded potato skins that you would order at a restaurant as an appetizer and, oh my goodness, it was frickin’ delicious! And I totally impressed Mal with this meal. He could not stop talking about how much he liked it. This one is definitely a keeper (the recipe and the husband)!
Loaded Baked Potato Chicken Salad
Serves 8: 22P/18C/9F
- 4-5 medium red potatoes (cut into 1-inch pieces)
- 12 ounces Brussels sprouts (cut in half)
- 1.75 pounds of boneless chicken
- 7 slices of cooked bacon
- 1/2 medium onion (chopped)
- 3 tbsp mayo
- 3 tbsp Dijon mustard
- 1 tbsp minced garlic
- 1/2 tbsp garlic powder
- Salt + pepper
- Olive oil for roasting the Brussels sprouts (onions, and red potatoes)
- Preheat oven to 375 degrees F. Toss potatoes in olive oil, salt, and pepper and then cook for approximately 45 minutes until tender and lightly browned. Meanwhile, toss Brussels sprouts and onions in olive oil, salt, and pepper and roast for approximately 20 minutes until tender and lightly browned.
- While vegetables are roasting in the oven, cook the chicken and bacon. (I baked the chicken in the oven and microwaved the bacon, but feel free to use whatever method you prefer!)
- Once the chicken and bacon are finished cooking, allow them to cool and then cut up the chicken and break the bacon into small pieces.
- Once the vegetables are fully cooked, combine them in a large bowl with the chicken, bacon, mayo, mustard, garlic, garlic powder, and salt and pepper to taste. Mix well and serve warm.