Loaded Baked Potato Chicken Salad
Servings: 6
Per Serving:
Calories: 387
Protein: 30g - Carbohydrates: 28g - Fat: 18g
Fiber: 4g - Sugar: 2g - Sodium: 895mg
Ingredients:
5 Medium Red Potatoes (Peeled & Chunked)
2 Tablespoons Olive Oil (Divided)
1/4 Teaspoon Salt (Divided)
1/3 Teaspoon Ground Black Pepper (Divided)
12oz Brussels Sprouts (Cut in Half)
1/2 Medium Red Onion (Peeled & Chopped)
6 Slices Bacon
2 (9oz) Packages Grilled Chicken Strips
3 Tablespoons Mayonnaise (Low Fat)
3 Tablespoons Dijon Mustard
1 Tablespoon Minced Garlic
2 Teaspoons Garlic Powder
Instructions:
Preheat oven to 375F. Line two baking sheets with parchment paper.
In a large mixing bowl, toss potatoes with 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pour mixture onto a baking sheet.
In another large bowl, toss Brussels Sprouts and red onion with remaining oil, salt, and pepper. Transfer mixture to the remaining baking sheet.
Place potatoes in the oven and bake for 20 minutes. Remove from oven and toss gently. Return baking sheet to oven, along with Brussels sprouts. Bake 20 minutes, until tender and lightly browned.
While vegetables are roasting, cook bacon in a large skillet over medium heat until crisp (about 10 minutes), turning oven. Drain on paper towels, then chop roughly
In a large bowl, add roasted vegetables, chicken, bacon, mayo, mustard, garlic, and garlic powder. Mix well and serve warm.
Recipe Credit: The Everything Macro Diet Cookbook by Tina Haupert
