Grilled Chicken & Corn Red Potato Salad
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.
Diets
Ingredients
grilled chicken
2 cups
dijon mustard
1.5 teaspoons
ear corn
1
extra virgin olive oil
1 tablespoon
jalapeno chiles
2
olive oil
0.5 cup
pepper
0.25 teaspoon
onion
0.75 cup
potatoes
7
red wine vinegar
6 tablespoons
salt
1 pinch
Cooking in Steps
-
1Put the onions and jalapeno in a bowl
jalapeno pepper
onion
bowl -
2Add olive oil, vinegar, Dijon mustard, salt, and pepper.Then whisk until the vinaigrette becomes a smooth dressing
dijon mustard
vinaigrette
olive oil
vinegar
pepper
salt
whisk -
3In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes
potato
water
pot -
4Drain the potatoes and set aside to cool
potato
-
5Then cut into bite-size pieces
-
6Grill the corn and keep turning until almost all sides have char marks, which should take about 10 minutes or less
corn
grill -
7Slice the kernels off the cobs
-
8Add the corn to the potatoes
potato
corn
-
9Then add the grilled chicken
grilled chicken
-
10Add the vinaigrette
vinaigrette
-
11The toss to combine all of the ingredients