grilled chicken and potato salad

This sweet and salty balsamic chicken recipe and irresistible potato salad are a perfect match! The delicious flavorful recipe is an excellent addition to your summer barbecue menu.

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1/4 cup Balsamic vinegar
2 tbsp Dijon mustard
2 cloves Garlic (minced)
2 tbsp Fresh lime juice
4 Boneless skinless chicken breast halves
1 lb Red potatoes (unpeeled and diced)
5 tbsp Extra virgin olive oil
3 tbsp Red wine vinegar
1 Small red onion (diced)
1 Small green bell pepper (diced)
1 Small yellow bell pepper (diced)
1 cup Baby spinach (sliced)
1/4 cup Crumbled feta cheese
1/2 cup Chopped fresh parsley
Salt and black pepper

To make the chicken:
In a large glass bowl, whisk the balsamic vinegar, mustard, garlic, lime juice, and salt and pepper to taste. Reserve 1/4 cup and set aside.

Add the chicken to the marinade in the bowl; turn to coat. Refrigerate for at least 20 minutes and up to 12 hours.

Preheat the grill to medium-high heat. Grill the chicken, brushing on the reserved marinade in the first 5 minutes of cooking. Transfer to a cutting board to rest.

To make the potato salad:

In a medium saucepan, cook the potatoes in salted water to cover for 10 minutes, or until tender. Drain and transfer to a large bowl.

Fold in the oil and vinegar. Fold in the onion, bell pepper, spinach, feta, and parsley, and season with salt and pepper to taste.

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