Chicken potato salad is comfort food meets picnic classic, and I am here for it. It’s creamy, hearty, and makes a great side or stand-alone dish. Perfect for cookouts, potlucks, or those days when you just want something cozy and filling.
Ingredients List
– 2 large chicken breasts, cooked and cubed
– 4 medium golden potatoes, cooked and cubed
– 1 cup green peas, cooked
– 1/2 cup mayonnaise
– 1/4 cup Greek yogurt
– 1 tablespoon Dijon mustard
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley for garnish
Step-by-Step Instructions
Cook the Chicken and Potatoes
Boil the chicken breasts in a pot of salted water until fully cooked, about 15 minutes. In a separate pot, boil the potatoes until tender, about 10 minutes. Allow both to cool before cubing.
Prepare the Dressing
In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
Combine Ingredients
In a deep ceramic dish, combine the cubed chicken, potatoes, and peas. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
Chill the Salad
Cover the dish with plastic wrap and refrigerate for at least one hour to allow the flavors to meld together.
Garnish and Serve
Before serving, sprinkle fresh parsley on top for added freshness and color.
Ways to Improve It
1. Add diced red onion or scallions for extra crunch and flavor.
2. Mix in some crumbled bacon for a smoky taste.
3. Include chopped celery or bell peppers for added texture.
4. Add a pinch of smoked paprika or cayenne pepper for a hint of spice.
5. Replace half of the mayonnaise with sour cream for a tangier dressing.
Side Dishes to Serve With This Meal
This hearty chicken potato salad pairs well with a light green salad or roasted vegetables. For a more filling meal, serve it alongside freshly baked bread rolls or a warm soup like tomato bisque.
Substitutions
1. Substitute Greek yogurt with sour cream if desired.
2. Use rotisserie chicken instead of boiled chicken breasts for convenience.
3. Replace golden potatoes with red potatoes or sweet potatoes for variation.
4. Use frozen peas if fresh are unavailable; just thaw before adding.
Recipe Variations
1. Mediterranean Style: Add sliced olives and crumbled feta cheese.
2. Southwest Twist: Incorporate corn kernels and black beans into the salad.
3. Herb Delight: Mix in fresh dill and chives for an herby flavor profile.
4. Vegan Version: Use chickpeas instead of chicken and a vegan mayonnaise alternative.
5. Curry Flavored: Add curry powder to the dressing for an exotic touch.
