Chicken & Warm Potato Salad

Clock Icon 45 minutes |
Servings: 6 |
Prep: 15 minutes |
Cook: 30 minutes

Ingredients

Ingredients
  • 3 lbs (1300 g) baby potatoes, chopped into bite-size pieces
  • 2 cups (500 ml) corn (frozen or canned)
  • 1 small red onion, chopped
  • 4 garlic cloves, minced
  • 1/2 cup (125 ml) bacon bits
  • 3 cups (750 ml) cooked chicken, shredded
  • 1/4 cup (60 ml) Canola Harvest canola oil
Dressing
  • 1/3 cup (80 ml) sour cream
  • 1/3 cup (80 ml) mayonnaise
  • 1/3 cup (80 ml) grated parmesan cheese
  • 1 tsp (5 ml) horseradish (optional)
  • 2 Tbsp (30 ml) fresh lemon juice
  • 1 ½ tsp (7.5 ml) dried dill
  • 1 tsp (5 ml) salt
  • ½ tsp (2.5 ml) ground black pepper

Method

  1. Preheat oven to 425F.
  2. Combine potatoes, corn, onion, garlic, oil and salt and pepper in a large bowl. Spread mixture evenly on a large cookie sheet.
  3. Roast for approximately 30 minutes, until potatoes are cooked and slightly crispy. Transfer to a large bowl and add chicken, toss lightly to combine. Set aside.
  4. In a small bowl, combine mayonnaise, sour cream, parmesan cheese, horseradish, lemon juice and dill. Toss potato and chicken mixture with the dressing and the bacon.
  5. Serve warm or cold.

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