Spiked BBQ Chicken & Warm Potato Salad

  • Prep Time 10 min
  • Total Time 45 min
  • Serves: 4

Ingredients

  • 1 bag mini potatoes, halved 680 g
  • ½ lb mushrooms, halved 250 g
  • ¼ cup olive oil, divided 60 mL
  • 1 tbsp Dijon mustard 15 mL
  • 1 tbsp red wine vinegar 15 mL
  • 2 tsp chopped fresh thyme 10 mL
  • ½ tsp salt, divided 2 mL
  • 4 (5 oz/150 g) boneless, skinless chicken breasts
  • ⅓ cup Sensations by Compliments Spirited Mickie Craft Beer
    Chipotle BBQ Sauce (plus more for dipping, if desired)
    75 mL
  • ¼ cup crumbled goat cheese 60 mL

Directions

  • Step 1

    Place potatoes in large saucepan and cover with cold water; bring to a boil. Cook 8 to 10 min. or until just tender. Drain and transfer potatoes to foil pan. (Or to cook potatoes on grill, place in foil pan along with ½ in. (1 cm) water. Cover pan with foil. Place on grill preheated to medium-high. Close barbecue lid. Bring water to boil. Cook potatoes just until tender, approx. 8 min. Carefully, remove foil cover; cook off or spoon out remaining water.)

  • Step 2

    Mix par-cooked potatoes, mushrooms, 3 tbsp (45 mL) oil, mustard, red wine vinegar, thyme and half the salt in the foil pan. Cover with foil. Place on grill preheated to medium. Cook, shaking pan occasionally, 20 to 25 min. or until potatoes are fully cooked.

  • Step 3

    Meanwhile, coat chicken with remaining oil and salt. Grill 8 to 9 min. per side -- basting with BBQ sauce -- until cooked through and internal temperature registers 165°F (74°C).

  • Step 4

    Sprinkle goat cheese over the warm potato mixture. Divide onto 4 plates. Top with chicken. Serve with green salad and additional BBQ Sauce for dipping, if desired.

Tip

Slide hot foil pan onto baking sheet to transfer from grill to table.

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Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 480
  • Fat 18 g
  • Saturated Fat 4 g
  • Carbs 39 g
  • Sugar 8 g
  • Protein 41 g
  • Cholesterol 90 mg
  • Fibre 5 g
  • Sodium 590 mg