Ready in 45 minutes

Spiked BBQ Chicken & Warm Potato Salad

  • 10 min
  • 45 min
  • Serves: 4

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mini potatoes, halved 680 g
mushrooms, halved 250 g
olive oil, divided 60 mL
Dijon mustard 15 mL
red wine vinegar 15 mL
chopped fresh thyme 10 mL
salt, divided 2 mL
(5 oz/150 g) boneless, skinless chicken breasts
Sensations by Compliments Spirited Mickie Craft Beer
Chipotle BBQ Sauce (plus more for dipping, if desired)
75 mL
crumbled goat cheese 60 mL
13 x 9-in. (3 L) foil pan

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


  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.)
  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.
  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).
  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.

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

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