Grilled Chicken & Potato Salad

Grilled Chicken & Potato Salad
Grilled Chicken & Potato Salad
Portions: 12
Serving Size:
Simply Potatoes® Sliced Potatoes 36 slices
Papetti's Table Ready® Peeled Hard Cooked Eggs 12 eggs
Olive oil 1/2 cup
Shallots, minced 3
Garlic, minced 5 cloves
Salt and pepper to taste
Roma tomatoes, sliced 1/2-inch thick 12
Chicken breast 1 1/2 lbs.
Fresh basil leaves 60-70
Salad dressing of choice 24 oz.


1. In large bowl, mix olive oil, shallots, garlic, salt and pepper. Marinate sliced potatoes and tomatoes in mixture for 30 - 60 minutes. Remove from marinade.
2. On 350° F flattop grill, grill potatoes until cooked, and tomatoes until slightly charred.
3. Season chicken with salt and pepper to taste; grill until fully cooked. Cool slightly. Slice chicken thinly.
4. To assemble 1 salad, arrange 5 - 6 basil leaves in a circle on lunch plate. Shingle about 2 oz. of sliced chicken, 1.7 oz. of egg slices, 1 oz. of potatoes and 1 oz. of tomatoes over basil.
5. Serve each salad with 2 oz. salad dressing.


  • Replace chicken with steak or tofu for an additional menu option
  • Daypart suggestion: lunch through dinner
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