BBQ Chicken, Corn and Potato Salad

 A cold summer day is all about grilling or BBQing to make up for the heat of the day! This recipe can combine a number of your favorite summer flavors to serve as a great side dish for your next barbecue. The BBQ Chicken, Corn, and Potato Salad Recipe is easy to assemble and can be made in advance on the weekend, refrigerated until ready to go out into the oven.


BBQ Chicken, Corn and Potato Salad


Ingredients:

1/2 cup mayonnaise

2 tbsp chopped fresh parsley, plus a few sprigs for garnish

Salt to taste 

Black pepper to taste 

3/4 teaspoon Dijon mustard 

3 tablespoons white wine vinegar 

1 1/2 tablespoon Worcestershire sauce 

3 tablespoon honey (or granulated sugar) 

4 boneless skinless chicken breasts, cut into strips or bite-sized pieces. I use half boneless and half bone-in. You can also use rotisserie or grilled chicken.

1 cup frozen corn kernels, thawed

8 ounces baby red potatoes, cut into bite-sized pieces



Preparation:

1. Place chicken in a large bowl. Stir together the mayonnaise and chopped parsley in a separate bowl and pour over the chicken pieces. Mix well to coat chicken completely with sauce. Cover and refrigerate for at least 2 hours or overnight.

2. Preheat grill to medium heat. (Or you can preheat the broiler.) Brush the grill with oil if necessary, then cook the chicken for about 3-4 minutes on each side until cooked through but not dry. Remove the chicken and place it in a large bowl.

3. Put the potatoes in a pot filled with cold water over high heat. Bring to a boil, reduce heat and simmer for about 10 minutes or until tender but still firm enough to hold their shape. Drain well and place back into the same pot then toss with 1/4 cup oil to coat. Transfer the potatoes to a baking sheet and keep warm in the oven at 200 degrees F while you make the dressing:

4. Combine all of the salad ingredients (except for the chicken) together in a large bowl, along with half of the vinaigrette. Mix well. Add the dressing to the chicken and mix until thoroughly coated.

5. Pour the chicken onto the salad and toss to mix well. You can add additional dressing if needed. Garnish with additional chopped parsley before serving.


BBQ Chicken, Corn and Potato Salad