I roasted a chicken over the weekend - a chicken I got cross-border shopping the week before that cost me 88 cents/lb. The whole chicken cost about $3.50. This is ridiculous: I get all happy & decadent-feeling when whole chickens go on sale for $1.99/lb at my local overpriced grocery store, but this doesn't happen as often as it used to. In fact, when I see them on sale now, they're more like $2.29/lb. This chicken also tasted better than it's Canadian counterpart, was bigger overall, and roasted to a lovely golden colour.
Can you blame me for going to the States? Really? Can you?
Anyway, this week you're getting two whole 101 Uses for a Roast Chicken posts because I made two things with this chicken. This potato salad is one of them.
I know it's not exactly the season for potato salad, but, honestly, is it ever not the season for potato salad? I say no!
Mexican Chicken & Potato Salad
1 lb nugget potatoes, cut into uniform size for even cooking
2 cups chicken taken from a roast chicken
3 green onions, sliced
1/2 bunch cilantro, chopped
1/3 cup low-fat mayo
1/3 cup low fat sour cream
1 tbsp (or to taste) taco or fajita seasoning mix
1. Boil the potatoes in some salted water until they are fork-tender. Drain and soak in cold water until cold.
2. Meanwhile, dice up the chicken and put in a large bowl. Add the onions and cilantro. Combine the mayo, sour cream, and seasoning mix in a small bowl.
3. When the potatoes are cold, dice them up into bite-sized cubes. Add to the chicken. Add the dressing and combine all ingredients.