Best 5 Roasted Chicken New Potato Salad Recipes

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**Savory Roasted Chicken and New Potato Salad: A Culinary Symphony of Flavors**

Indulge in a delectable culinary journey with our tantalizing roasted chicken and new potato salad. This classic dish tantalizes the taste buds with its tender, juicy chicken, perfectly roasted to achieve a crispy, golden-brown skin. The accompanying new potato salad adds a delightful contrast with its creamy, tangy dressing, complemented by fresh herbs and vegetables. Discover the secrets behind this harmonious blend of flavors and techniques in our comprehensive guide, featuring step-by-step instructions and valuable cooking tips. Elevate your culinary skills and impress your loved ones with this irresistible dish that combines the best of roasted chicken and potato salad into one unforgettable meal.

Here are our top 5 tried and tested recipes!

PICNIC POTATO AND CHICKEN SALAD



Picnic Potato and Chicken Salad image

Provided by Sunny Anderson

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

4 Idaho potatoes, peeled and cubed
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 (6-ounce) skinless chicken breast
3 slices cooked bacon, crumbled
1/4 cup diced celery
1/4 cup diced onion
1 garlic clove, minced
1/2 cup mayonnaise
2 teaspoons mustard
1 tablespoon paprika
2 tablespoons chopped parsley leaves
2 sage leaves, chopped
2 heads Bibb lettuce

Steps:

  • Preheat oven to 400 degrees F.
  • Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
  • Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
  • In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
  • Serve salad in Bibb lettuce cups. Roll up and eat.

CHICKEN POTATO SALAD



Chicken Potato Salad image

A very tasty appetizer.

Provided by Ladan Miller

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 7

Number Of Ingredients 7

2 boneless chicken breast halves, cooked
2 hard-cooked eggs
3 potatoes, cooked
1 ¼ cups pickled cucumbers
¼ teaspoon salt
2 tablespoons olive oil
⅔ cup mayonnaise

Steps:

  • Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g

OVEN-ROASTED CHICKEN WITH NEW POTATOES



Oven-Roasted Chicken with New Potatoes image

Garnish the ooh's and ahh's when you put this pretty roast chicken on the table, circled by roasted new potatoes drizzled with herbs and olive oil.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 6

2 tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 (3 1/2 to 4-lb.) whole roasting chicken
1 1/2 to 2 lb. small red potatoes, unpeeled, halved

Steps:

  • Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
  • Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
  • Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
  • Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender.

Nutrition Facts : Calories 635, Carbohydrate 35 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 3 g, Protein 50 g, SaturatedFat 8 g, ServingSize 1/4 of Recipe, Sodium 740 mg, Sugar 2 g

MEXICAN ROASTED POTATO SALAD



Mexican Roasted Potato Salad image

My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 13

4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 tablespoon canola oil
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 tablespoons minced fresh cilantro
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons lime juice
1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.

Nutrition Facts : Calories 334 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 588mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein.

ROASTED CHICKEN SALAD



Roasted Chicken Salad image

Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 cup pecan halves (about 3 ounces), broken in half lengthwise
1 whole roasted chicken (about 3 pounds), skin removed
8 scallions, white and light-green parts only, trimmed and thinly sliced
2 stalks celery, strings removed and thinly sliced
8 ounces lady apples (about 4), or Fuji apples (about 2 medium), cored and sliced into bite-size pieces
5 tablespoons golden or dark raisins
1 tablespoon coarsely chopped fresh oregano leaves
Coarse salt and freshly ground pepper
Sour Cream Dressing

Steps:

  • Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
  • Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.

Tips:

  • Choose the right chicken: Use a whole chicken that is about 3-4 pounds. Make sure the chicken is free-range and organic for the best flavor.
  • Season the chicken well: Rub the chicken with a mixture of olive oil, salt, pepper, and garlic powder. You can also add other herbs and spices, such as thyme, rosemary, or oregano.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Make the new potato salad while the chicken is roasting: This is a great way to save time. Simply boil the potatoes until they are tender, then toss them with a mixture of mayonnaise, mustard, celery, onion, and parsley.
  • Serve the chicken and potato salad together: This is a classic combination that is sure to please everyone. You can also serve the chicken with roasted vegetables or a side of rice.

Conclusion:

This roasted chicken and new potato salad recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The chicken is crispy and juicy, and the potato salad is creamy and flavorful. This recipe is sure to become a favorite in your household.

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