Appetizer Salad Side Dish Main Dish

Backyard BBQ Grilled Potatoes with Thai Chicken Salad and Spicy Peanut Dressing

  • Ready Time: 90min
    No Reviews
  • Prep Time: 30min
    Cook Time: 60min
  • Potato Type: RedsYellow
    Cuisine: Thai
  • Serves: 8
    Prep Method: Grilled
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Description

Recipe by: Chef RJ Harvey

Looking for a global spin on the traditional potato salad? Try out this wonderfully grilled Thai inspired potato salad.

Ingredients

Chicken

  • 2.5 lb. Roasting Chicken
  • 1/2 Tbs Coconut Oil
  • As Needed Salt and Pepper

Salad

  • 4 cups Potatoes, sliced
  • 2 cups Napa Cabbage, shredded
  • 1 cup Carrots, shredded
  • 1 cup English Cucumber, shredded
  • 1 cup Red Bell Pepper, shredded
  • 1/2 cup Green Onion, chopped
  • 1/3 cup Cilantro, chopped
  • 1/3 cup Basil, chopped
  • 1/3 cup Mint, chopped
  • 1/2 cup Toasted Peanuts, chopped

Dressing

  • 1/2 cup All-Natural Peanut Butter
  • 3/4 cup Rice Vinegar
  • 1/4 cup Lime Juice
  • 1/4 cup Thai Chili Sauce
  • 1/4 cup Sambal (Hot Thai Chili Paste)
  • 1/4 cup Honey
  • 1/4 cup Light Soy Sauce
  • 2 Tbs Fish Sauce
  • 2 Tbs Ginger, minced
  • 2 Tbs Garlic, minced
  • 1 Tbs Sesame Oil
  • 1/4 cup Hot Water

Preparation
Prep Time: 30min | Cook Time: 60min

  1. To make the chicken, preheat the oven to 350 F, rub the outside of the chicken with the coconut oil and season with salt and pepper (do not forget to season the inside of the chicken too).  Place the bird on a baking sheet and place in the oven.  A 2.5 pound chicken should take about an hour, however, make sure you insert a meat thermometer in between the leg and the breast.  The temperature should be 165 F when the chicken is fully cooked.  Remove from the oven and allow the chicken to rest, before shredding the meat.  Once the meat is shredded, place into the refrigerator until ready to use.
  2. To prepare the ingredients for the salad, begin with slicing the potatoes and placing them into a large pot filled with water.  Add about 2 tablespoons of salt.  Bring the pot to a boil and reduce the heat to a simmer.  Allow the potatoes to cook until they are just tender but still have some resiliency.  Drain the potatoes and allow to cool slightly before grilling.  Gather all the other listed salad ingredients and set aside until ready to use.
  3. To grill the potatoes, preheat a grill, lightly spray the grill with nonstick cooking spray.  Grill the potatoes for 2-3 minutes on each side or until nice grill marks are achieved.
  4. To make the dressing, combine all the ingredients for the dressing in a bowl or blender and blend to combine.
  5. To make the salad, toss the grilled potatoes with some of the peanut dressing.  Arrange them on a plate or serving platter. Take all the remaining ingredients for the salad and toss them gently with the remaining dressing and shredded chicken.  Arrange the chicken salad on the potatoes and serve immediately.

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