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Barbecue chicken and smashed potato salad Recipes
Prep Time
10
Minutes
Total Time
10
Minutes
Makes
4
Servings
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Recipe Name : Barbecue chicken and smashed potato salad
Country : United States
Rating :
Category : Home > Salads > Chicken
Chef : Sarah Hobbs
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INGREDIENTS


12 (about 600g) baby desiree potatoes
1 bunch asparagus, trimmed, cut into 5cm lengths
4 bacon rashers, coarsely chopped
1/2 cup (125g) whole-egg mayonnaise
1/4 cup (60g) sour cream
2 tbs lemon juice
3 tsp Dijon mustard
1 tbs coarsely chopped tarragon
1 country-style barbecue chicken, coarsely shredded
4 green onions, trimmed, thinly sliced
DIRECTION


Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until tender. Add the asparagus and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.

Meanwhile, add the bacon to a medium frying pan over high heat. Cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat.

Combine the mayonnaise, sour cream, lemon juice, mustard and tarragon in a small bowl. Taste and season with salt and pepper and extra lemon juice if necessary.

Use the palm of your hand to gently smash the potatoes. Place in a large bowl with the asparagus, bacon, chicken and green onion. Drizzle with mayonnaise mixture. Cover with plastic wrap and keep salad chilled until ready to serve.
SOURCE:

http://www.taste.com.au/recipes/23242/barbecue+chicken+and+smashed+potato+salad