Grilled Chicken & Potato Salad

Chicken & Potato Salad

The potatoes and chicken are added to the salad while still warm. As you toss the salad that warmth combines with the goat cheese and vinaigrette to create a creamy dressing.


  • 2 chicken breasts, boneless, skinless
  • Marinade:
  • 1 tbs Dijon-style mustard
  • 1 tbs Worcestershire sauce
  • 1 tbs tarragon white wine vinegar
  • 3 tbs olive oil
  • 2 medium potatoes (10oz, 300gr total), cut into bite-size pieces
  • 3 shallots, peeled, cut in half the long way
  • 1 onion, peeled, cut into wedges
  • 1 tbs olive oil
  • Lettuce – enough for 2 main course salads
  • 3oz (90gr) soft goat cheese (chevre)
  • large handful of fresh basil leaves, large leaves torn
  • Vinaigrette:
  • 1 tbs Dijon-style mustard
  • 3 tbs white wine tarragon vinegar
  • 4 tbs salad olive oil


  • Mix marinade and pour over chicken, turning to coat. Set aside for 10 minutes.
  • Coat the potatoes, onions and shallots with 1 tbs olive oil.
  • Either cook in a pan on the barbecue or put on a baking sheet in a 400F oven for 30 minutes.
  • When done remove and set aside.
  • Prepare lettuce and put in a large bowl along with basil.
  • Vinaigrette:
  • Combine mustard and vinegar in bowl and whisk well.
  • Slowly drizzle in olive oil whisking constantly until it emulsifies (gets thick).
  • Cook chicken breasts on grill for 8 – 10 minutes per side, turning once. Remove and set aside.
  • When ready to assemble salad slice the chicken into bite-size strips.
  • To finish:
  • Add 1/2 of the vinaigrette to lettuce and toss to combine using tongs (or salad utensils).
  • Add the potatoes, onions and shallots to the salad and toss to combine.
  • Add the chevre to the salad with a spoon – just in small chunks.
  • Add the rest of the vinaigrette and the chicken and toss well. Serve.


If you don’t like goat cheese you could substitute cream cheese (cream cheese with herbs would be good)

Keywords: main course salad, grilled chicken, goat cheese

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