Chicken Grilled: Grilled Chicken Potato Salad

posted by bill 07-14-100 10:12 PM

Courtesy of Canadian Living Magazine, Edition August 2000.
Grilled Chicken and Potato Salad

1 1/2 small new potatoes (16), scrubbed and halved
1/2 Cup corn kernels
1 sweet red pepper, diced
2 green onions, sliced
2 Tbsp. Red wine vinegar or balsamic vinegar
2 Tbsp. Olive oil
1/2 tsp. Each salt and pepper
1 Tbsp. Chopped fresh dill

1/2 Cup prepared barbecue sauce
3 boneless chicken breasts

In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or just until tender; drain and let cool slightly.

In large bowl, combine corn, red pepper, onions, vinegar, oil, salt and pepper. Add potatoes and dill; toss well. Into fridge ‘till served.

Meanwhile, spread barbecue sauce all over chicken. Place on greased grill over medium-high heat; close lid and cook, turning once, for 12 minutes or until no longer pink inside. Cut diagonally into thick slices; serve on potato salad.

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