Nothing says summer like BBQ! That’s why we’re kicking off the season with one of our favourite summertime dishes: BBQ chicken and potato salad! We’re dressing this potato salad up with fresh basil and crisp green beans. If you have a grill, it's great to use for this recipe instead of the broiler.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Beans, trimmed
White Wine Vinegar(ContainsSulphites/Sulfite)
BBQ Sauce(ContainsSulphites/Sulfite, Mustard/Moutarde)
Preheat the broiler to high (to broil the chicken).
Prep: Wash and dry all produce. Cut the potatoes into ½-inch cubes. Cut the green beans into 1-inch pieces. Thinly slice the green onions. Finely chop 2 tbsp dill (double for 4 people).
Cook the potatoes: In a medium pot, combine the potatoes with enough salted water to cover. Bring to a boil over high heat, until potatoes are fork-tender, 10-12 min.
Meanwhile, place the chicken on a lightly oiled, foil-lined baking sheet. Season with salt and pepper. Brush the tops with half the BBQ sauce. Broil in the centre of the oven until golden-brown, 6-7 min. Flip the chicken over and brush with the remaining BBQ sauce. Return to the oven and broil until golden-brown and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Boil the green beans: When the potatoes are done, use a slotted spoon to transfer them to a large bowl, keeping the water boiling on the stove. Add the green beans to the boiling water and cook until just tender, 2-3 min. Drain the beans and rinse under cold water. Drain well. Transfer to the bowl with potatoes.
Assemble the salad: Add the sour cream, dill, vinegar and green onions into the potato mixture. Season with salt and pepper.
Finish and serve: Divide the potato and green bean salad between plates. Top with the char-broiled BBQ chicken and enjoy!
BBQ TIP: Instead of pan-frying, grill the chicken on medium heat, 6-8 min per side, until cooked to an internal temperature of 175°F.