Garlic Chicken Potato Salad
Elevate your picnic or lunch spread with this Garlic Chicken Potato Salad, a hearty and flavorful twist on a classic favorite. Tender yellow potatoes and juicy, garlic-infused chicken breasts come together in a creamy dressing made with tangy Dijon mustard, apple cider vinegar, and smooth mayonnaise. Fresh parsley and green onions add vibrant pops of flavor and color, while a rest in the fridge allows the ingredients to meld beautifully for a perfectly balanced dish. Ideal for make-ahead meals, this protein-packed salad is easy to prepare and perfect for serving at room temperature or chilled. Whether you’re meal prepping for the week or wowing guests with a dish that feels both familiar and refined, this Garlic Chicken Potato Salad is sure to impress! Perfect for searches like "easy potato salad with chicken," "garlic chicken recipes," or "side dishes with fresh herbs."
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 6 medium yellow potatoes
- 4 pieces garlic cloves
- 3 tablespoons olive oil
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh parsley
- 2 stalks green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by boiling the potatoes. Wash and scrub the yellow potatoes thoroughly, then place them in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes cook, prepare the chicken. Mince the garlic cloves finely. In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
Season the chicken breasts with salt and pepper on both sides. Add them to the skillet with the garlic. Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat, let rest for 5 minutes, then slice into bite-sized pieces.
Prepare the dressing by combining mayonnaise, Dijon mustard, apple cider vinegar, 1 tablespoon olive oil, salt, and pepper in a bowl. Whisk until smooth and creamy.
Cut the boiled potatoes into bite-sized chunks and place them in a large mixing bowl. Add the sliced green onions, chopped parsley, and the cooked chicken pieces.
Pour the dressing over the potato mixture. Gently toss everything together until well coated.
Taste and adjust seasoning with additional salt or pepper if needed. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve cold or at room temperature, garnished with extra parsley if desired.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.6 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
