Curried Grilled Chicken Potato Salad

Curried Grilled Chicken Potato Salad


My favorite dinner is a salad, and this Curried Grilled Chicken Potato Salad is an excellent choice. If you like Dijon and Hellman’s mayonnaise-based potato salad as much as the next person, you’re not alone. Right.

Because I was under pressure to make a full MEAL, I threw some grilled chicken into the curried potato salad and served it with a simple salad of dressed baby greens that I had in the fridge.

Yes, we each had two “salads” to share for supper. It wasn’t strange at all.

To make a salad into a complete meal, you need a wide range of flavors and textures, and this salad has plenty of both, thanks to the wide range of components.

If your family suffers from a nut allergy, consider substituting dried cranberries, thinly sliced radishes, julienned carrots, or crumbled pita chips for the nuts in your recipe.

Uh…do I need to write something down? Make pita chips by learning how to do so.) If you’re an Ina-Garten-channeling, incomparably more responsible-than-me “make ahead” expert, this meal is fantastic served warm or at room temperature.

A spicy black bean twice-cooked potato dish or Sichuan stir-fried potatoes are good choices for a spicy boost to your potato meal. However, only if you make this delicious recipe first.


  • 1 kg Yukon gold potatoes (cut into large chunks)
  • salt and pepper
  • 2 chicken breasts
  • 1 chopped scallion
  • 1 seeded and thinly sliced red chili
  • 1/2 cup of toasted pecans
  • ¼ cup of chopped parsley
  • ¼ cup of chopped cilantro
  • ¼ cup of extra virgin olive oil
  • ½ tablespoon of curry powder
  • 1 1/2 teaspoons of sugar
  • lime or lemon zest and juice


  1. Boil the potatoes in a kettle of salted water until they are barely fork-tender. Drain. Add salt and pepper to the chicken breasts and grill them until done. Place aside.
  2. To make the dressing, combine the olive oil, sugar, garlic, lime/lemon juice, and zest in a dish or jar. Add the herbs, chili powder, curry powder, salt, and pepper to taste. Toss the potatoes, toasted nuts, and dressing with the chopped-up chicken. Give it a try as a side dish, or turn it into dinner by adding a simple green salad like arugula or another one!

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