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German Potato and Chicken Salad

Ingredients

  • 1/2 package (450 g) Western Family trio mini potatoes, sliced in half
  • 1 tsp (5 mL) salt
  • 1/4 cup (60 mL) canola oil
  • 2 (250 g) Maple Leaf Prime chicken breasts, sliced
  • 2 tbsp (30 mL) olive oil
  • 1/4 pound (110 g) bacon, diced
  • 1 shallot, minced
  • 1/3 cup (75 mL) apple cider vinegar
  • 1 tbsp (15 mL) sugar
  • 1 tbsp (15 mL) grainy Dijon mustard
  • 2 tsp (10 mL) kosher salt
  • 1/2 package (142 g) Western Family Organics baby spinach salad
  • 3 tbsp (45 mL) Western Family Organics Italian parsley, chopped
  • 2 tbsp (30 mL) Western Family Organics chives, chopped

Directions

1. Place potatoes and 1 tablespoon of salt in a medium pot and cover with cold water. Set over medium/high heat and bring to a boil. Reduce heat to medium and cook for about 10 to 12 minutes or until the potatoes are cooked through. Drain.

2. Meanwhile, in a large skillet, over med/high heat, add canola oil. Season chicken with salt and pepper. Cook sliced chicken in batches and set aside.

3. In a small skillet, over medium/high heat, add olive oil. Then add bacon and cook until crisp. Remove bacon from pan and rest on paper towels to drain excess oil. Add shallots to remaining bacon fat and cook for 3 minutes. Remove the skillet from the heat and pour the shallots and remaining fat into a medium bowl.

4. Add apple cider vinegar, sugar, grainy mustard and kosher salt to the bowl and whisk to create the dressing.

5. In a large bowl, toss warm potatoes, spinach, parsley, chives, chicken, bacon and dressing together. Serve warm or at room temperature.
Tip: To make this a perfect side dish, skip adding the chicken into the salad and instead serve it as a side to the pan fried chicken or any protein of your choice.

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German Potato and Chicken Salad

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Ingredients

  • 1/2 package (450 g) Western Family trio mini potatoes, sliced in half
  • 1 tsp (5 mL) salt
  • 1/4 cup (60 mL) canola oil
  • 2 (250 g) Maple Leaf Prime chicken breasts, sliced
  • 2 tbsp (30 mL) olive oil
  • 1/4 pound (110 g) bacon, diced
  • 1 shallot, minced
  • 1/3 cup (75 mL) apple cider vinegar
  • 1 tbsp (15 mL) sugar
  • 1 tbsp (15 mL) grainy Dijon mustard
  • 2 tsp (10 mL) kosher salt
  • 1/2 package (142 g) Western Family Organics baby spinach salad
  • 3 tbsp (45 mL) Western Family Organics Italian parsley, chopped
  • 2 tbsp (30 mL) Western Family Organics chives, chopped

Directions

1. Place potatoes and 1 tablespoon of salt in a medium pot and cover with cold water. Set over medium/high heat and bring to a boil. Reduce heat to medium and cook for about 10 to 12 minutes or until the potatoes are cooked through. Drain.

2. Meanwhile, in a large skillet, over med/high heat, add canola oil. Season chicken with salt and pepper. Cook sliced chicken in batches and set aside.

3. In a small skillet, over medium/high heat, add olive oil. Then add bacon and cook until crisp. Remove bacon from pan and rest on paper towels to drain excess oil. Add shallots to remaining bacon fat and cook for 3 minutes. Remove the skillet from the heat and pour the shallots and remaining fat into a medium bowl.

4. Add apple cider vinegar, sugar, grainy mustard and kosher salt to the bowl and whisk to create the dressing.

5. In a large bowl, toss warm potatoes, spinach, parsley, chives, chicken, bacon and dressing together. Serve warm or at room temperature.
Tip: To make this a perfect side dish, skip adding the chicken into the salad and instead serve it as a side to the pan fried chicken or any protein of your choice.