with Warm Potato Salad and Green Onion Sour Cream
A warm dill pickle potato salad with green beans and juicy, BBQ-seasoned chicken tenders will have you channeling summer vibes at your dinner table tonight! Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
BBQ Seasoning
1 tbsp
Red Potato
360 g
Green Beans
170 g
Dill Pickle, sliced
90 mL
Mayonnaise
2 tbsp
Whole Grain Mustard
1 tbsp
Garlic Salt
1 tsp
Green Onion
1 unit
Oil
0.5 tbsp
Pepper
0.125 tsp
Salt
0.063 tsp
Sour Cream
3 tbsp
Before starting, wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until almost fork-tender, 8-9 min. (NOTE: Potatoes will finish cooking in step 4.)
Meanwhile, trim green beans, then cut into 1-inch pieces. Drain pickles, reserving pickle juice, then finely chop. Thinly slice green onions. Add 1 tbsp green onions (dbl for 4 ppl) and sour cream to a small bowl. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with pepper, BBQ Seasoning and half the garlic salt. When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Cook until golden-brown and cooked through, 3-4 min per side.**
After potatoes have cooked for 8-9 min, add green beans to the pot with potatoes. Cook until potatoes and green beans are fork-tender, 3-4 min. Drain and return potatoes and green beans to the same pot, off heat.
Add pickles, mustard, reserved pickle juice, mayo, remaining green onions and remaining garlic salt to the pot with potatoes and green beans. Season with pepper, to taste, then stir to combine. (TIP: Add 1/2 tsp sugar [dbl for 4 ppl], if desired.)
Divide chicken and potato salad between plates. Dollop green onion sour cream over chicken.
550
kcal
Calories
22
g
Fat
4.5
g
Saturated Fat
42
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
43
g
Protein
125
mg
Cholesterol
1530
mg
Sodium
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
with Warm Potato Salad and Green Onion Sour Cream
