BBQ Chicken with Loaded Baked Potato Salad

BBQ Chicken with Loaded Baked Potato Salad *Contains Coconut

Chef Greg Colline

This seared chicken breast glazed with our zesty bbq sauce served with fully loaded baked potato salad with chunks of bacon and cheddar shreds will get you in the summer vibe in a snap!

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Prep Time 15

Cook Time 35

Course dinner, entree, lunch, Main Course

Cuisine American

Servings people

Calories 790 kcal

Equipment

Cutting Board
Knife
Large Pot
Strainer
2 Baking trays
Paper Towels
Large Saute Pan
Tongs
Medium bowl
Basting brush
Large Spoon
Vegetable Oil
Salt & pepper

Ingredients (2 Servings)

2 each 8 oz Chicken Breast-Bone In
12 oz Yukon Gold Potatoes
3 Each Green Onion
6 Tbsp SP Potato Salad Dressing
2 floz BBQ Sauce
1/4 Cup Cheddar Shreds
1/4 Cup Bacon Pieces Cooked

Instructions

Prep
Wash and Dry all Produce. Preheat Oven to 400 degrees. Trim and thinly slice green onions keeping the greens separate from the whites. Cut Yukon gold potatoes into 3/4-inch pieces. Lightly oil one of the two baking trays.
Boil Potatoes
Place the potatoes in a large pot of water with a couple of pinches of salt making sure to cover the potatoes. Bring to a boil and cook until easily pierced by a fork, 10-12 minutes. Using the strainer, pour the water and potatoes into the strainer. Give it a little shake to make sure all the water is removed from the potatoes. Spread the potatoes out on a baking sheet and place in the refrigerator to cool, 10-15 minutes.
Cook Chicken
Heat a sauté pan over medium high heat with drizzle of oil. Pat the chicken dry with a paper towel then season with a pinch of salt and pepper. Place the chicken skin side down in the pan and sear for 2-4 minutes per side. Place the chicken on the oiled baking tray skin side up and place in the oven.
Start the Potato Salad
While the chicken is cooking mix the potato salad using a medium sized bowl. Add the cooled potatoes, whites of the green onion, bacon pieces, dairy free cheddar shreds, and the potato salad dressing. Mix until the potatoes are well coated. Season to taste with salt & pepper if needed.”
Finish Chicken
After 10 minutes remove the chicken from the oven and generously brush the BBQ sauce over the top of the chicken and place back in the oven. Cook for another 5 minutes or until the internal temperature is 165 degrees. Remove from the oven and let rest.
Serve and Enjoy
Dived potato salad between plates. Top with BBQ chicken, Garnish with remaining green onion. Serve and Enjoy!

Recipe Notes:

Tips and Tricks

Feel free to impress with your "Grill Skill"! Grill your chicken for an added summer vibe.

Nutritional

AIRLINE CHIX BREAST (41.1%) [Chicken], YUKON GOLD POTATOES (31.2%) [YUKON GOLD POTATOES ], Follow Your Heart, Vegan Gourmet, Dairy Alternative Sour Cream (11%) ( MILK),
Barbecue Sauce (6.6%), Diaya Cheddar Shreds (3.3%) [Filtered Water, Tapioca Starch, Coconut Oil, Expeller pressed:Canola and/or Safflower Oil, Vegan natural Flavors, Chickpea protein,
Salt, Potato Protein, Tricalcium Phosphate, lactic Acid(Vegan), Konjac Gum, Yeast Extract, Xanthum Gum, Annatto Color, Turmeric Color, Inactive Yeast, Potassium Chloride.], Bacon
(2.6%), Follow Your Heart, Organic Vegenaise (2.6%), Distilled White Vinegar (0.69%) [Distilled white vinegar (diluted with water to 5% acidity).], Olive Oil (0.58%), Green Onions (0.34%)
[Green onions.], Black Pepper (0.05%), Kosher Salt (0.03%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)

Nutrition

Serving: 19.2ozCalories: 790kcalCarbohydrates: 52gProtein: 54gFat: 43gSaturated Fat: 11gCholesterol: 175mgSodium: 710mgPotassium: 1550mgFiber: 7gSugar: 13gCalcium: 160mgIron: 2.4mg

Keyword BBQ, chicken

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