Chicken & Warm Potato Salad
45 minutes |
Servings:
6 |
Prep:
15 minutes |
Cook:
30 minutes
Chicken & Warm Potato Salad
45 minutes
Servings:
6
Prep:
15 minutes
Cook:
30 minutes
Chicken & Warm Potato Salad
45 minutes
Servings:
6
Prep:
15 minutes
Cook:
30 minutes
Ingredients
Ingredients
Ingredients
- 3 lbs (1300 g) baby potatoes, chopped into bite-size pieces
- 2 cups (500 ml) corn (frozen or canned)
- 1 small red onion, chopped
- 4 garlic cloves, minced
- 1/2 cup (125 ml) bacon bits
- 3 cups (750 ml) cooked chicken, shredded
- 1/4 cup (60 ml) Canola Harvest canola oil
Dressing
- 1/3 cup (80 ml) sour cream
- 1/3 cup (80 ml) mayonnaise
- 1/3 cup (80 ml) grated parmesan cheese
- 1 tsp (5 ml) horseradish (optional)
- 2 Tbsp (30 ml) fresh lemon juice
- 1 ½ tsp (7.5 ml) dried dill
- 1 tsp (5 ml) salt
- ½ tsp (2.5 ml) ground black pepper
Method
- Preheat oven to 425F.
- Combine potatoes, corn, onion, garlic, oil and salt and pepper in a large bowl. Spread mixture evenly on a large cookie sheet.
- Roast for approximately 30 minutes, until potatoes are cooked and slightly crispy. Transfer to a large bowl and add chicken, toss lightly to combine. Set aside.
- In a small bowl, combine mayonnaise, sour cream, parmesan cheese, horseradish, lemon juice and dill. Toss potato and chicken mixture with the dressing and the bacon.
- Serve warm or cold.