Grilled Chicken & Corn Red Potato Salad

Ready in : 45 mins

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

GLUTEN FREE

DAIRY FREE

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

1
Put the onions and jalapeno in a bowl

jalapeno pepper

onion

bowl
2
Add 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
3
In a pot of salted water, bring the potatoes to a boil and cook until just tender, about 20 minutes

potato

water

pot
4
Drain the potatoes and set aside to cool

potato
5
Then cut into bite-size pieces
6
Grill the corn and keep turning until almost all sides have char marks, which should take about 10 minutes or less

corn

grill
7
Slice the kernels off the cobs
8
Add the corn to the potatoes

potato

corn
9
Then add the grilled chicken

grilled chicken
10
Add the vinaigrette

vinaigrette
11
The toss to combine all of the ingredients