Chicken & Warm Potato Salad

Clock Icon 45 minutes |
Servings: 6 |
Prep: 15 minutes |
Cook: 30 minutes

Ingredients

Ingredients
  • 3 lbs. (1350 g) baby potatoes, cut into bite-size pieces
  • 2 cups (500 mL) corn (frozen or canned)
  • 1 small red onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup (50 mL) Canola Harvest canola oil
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) ground black pepper
  • 3 cups (750 mL) cooked chicken, shredded
  • ½ cup (125 mL) bacon bits
Dressing
  • ⅓ cup (75 mL) sour cream
  • ⅓ cup (75 mL) mayonnaise
  • ⅓ cup (75 mL) grated parmesan cheese
  • 1 tsp (5 mL) horseradish (optional)
  • 2 Tbsp (30 mL) fresh lemon juice
  • 1 ½ tsp (7  mL) dried dill

Method

  1. Preheat oven to 425F.
  2. In large bowl combine potatoes, corn, onion, garlic, oil and salt and pepper. Spread mixture evenly on a large cookie sheet.
  3. Roast for 30-40  minutes or until potatoes are cooked and slightly crispy. Transfer to a large bowl and add chicken, toss lightly to combine. Set aside.
  4. In a small bowl, combine mayonnaise, sour cream, parmesan cheese, horseradish, lemon juice and dill. Pour dressing over potato and chicken mixture.  Toss well. Top with bacon.
  5. Serve warm or cold.

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