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Crispy Smashed Potato Chicken Salad

Crispy Smashed Potato Chicken Salad

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 , or so
Course: Dinner, Lunch
Ingredients Method

Ingredients
  

Crispy Smashed Potatoes
  • 1 ½ lbs mini potatoes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 2-4 tbsp olive oil or avocado oil
Chicken Salad
  • 2 lbs chicken breast, cooked and cubed or shredded
  • 4 stalks celery, diced
  • 1 small red onion or sweet onion, diced
  • 1 cup avocado oil mayo (see blog post for my recipe options!)
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 small lemon, juice of
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tbsp salt, more or less to taste
  • pepper, to taste

Method
 

Smashed Potatoes
  1. Preheat your oven to 425℉ and cover two large baking sheets with parchment paper.
  2. 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.
  3. Strain the potatoes, then allow them to cool to the touch.
  4. 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.
  5. 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.
  6. 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!
  7. Bake the potatoes for 20-25 minutes, checking on them to ensure they don't over bake or burn.
  8. Once they reach your desired doneness, remove them from the oven to cool while you make your chicken salad.
Chicken Salad
  1. 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.
  2. Mix together the mayo, apple cider vinegar, dijon, lemon juice, garlic powder, onion powder, salt and pepper.
  3. Dice your celery and red onion or sweet onion and chop up your parsley, dill and chives.
  4. Add everything together in a large bowl and mix it until evenly combined.
  5. 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!