This Crispy Smashed Potato Chicken Salad is protein packed and is made from just simple, real food ingredients but has lots of flavor and most importantly, crunch!
Crispy Smashed Potato Chicken Salad
What you’ll need:
- Mini Potatoes
- Garlic Powder
- Onion Powder
- Salt
- Pepper
- Olive Oil or Avocado Oil
- Chicken Breast
- Celery
- Red Onion or Sweet Onion
- Avocado Oil Mayo
- Apple Cider Vinegar
- Lemon
- Parsley
- Dill
- Chives
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- soy free
- refined sugar free
- added sugar free
- dairy free
- egg free (using compliant mayo, click here for my egg free mayo recipe!)
- paleo
- Whole30
As always, be sure to read all ingredient labels to ensure they meet your needs!
Homemade Avocado Oil Mayo Recipes
If you want to make your own, it’s actually very easy and uses just a few ingredients!
Click the following to be taken to the respective recipe:
Chicken Salad Recipes
If you love chicken salad as much as I do, try these next:
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Preheat your oven to 425℉ and cover two large baking sheets with parchment paper.
- Cover cleaned potatoes in a pot with water, then boil them on the stove on medium /high heat until fork tender, which should take between 10-15 minutes or so.
- Strain the potatoes, then allow them to cool to the touch.
- Once cool enough to touch, cut the potatoes in half in order to make them extra crispy. Using your judgement and preference, cut any of the bigger potatoes into four pieces.
- Space out the potatoes on the two parchment lined baking sheets and start to smash each potato using the bottom of a jar or cup.
- Once smashed and spread out, cover the potatoes in an even amount of olive oil or avocado oil, garlic powder, onion powder and salt. To keep the potatoes crispy on the outside and soft on the inside you want to be sure to use enough oil!
- Bake the potatoes for 20-25 minutes, checking on them to ensure they don't over bake or burn.
- Once they reach your desired doneness, remove them from the oven to cool while you make your chicken salad.
- Cook your chicken however you'd like! I prefer to boil mine in water on the stove and use a meat thermometer to check the internal temperature. You can either dice or shred your cooked chicken depending on your preference. I cook the chicken while the potatoes bake to save time.
- Mix together the mayo, apple cider vinegar, dijon, lemon juice, garlic powder, onion powder, salt and pepper.
- Dice your celery and red onion or sweet onion and chop up your parsley, dill and chives.
- Add everything together in a large bowl and mix it until evenly combined.
- If you're serving a group, add in your smashed potatoes and mix together. If you're planning to enjoy the chicken salad throughout the week, add the smashed potatoes to your plate (after reheating as needed in an air fryer or convention oven/toaster) as you serve it to yourself to ensure they stay crispy. Also note you can use the smashed potatoes as a dipping vehicle instead of mixing in with the chicken salad. Honestly, you can do whatever you like here, but most importantly, enjoy!
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