Why You’ll Love this Garlic Chicken & Potato Salad
This garlic chicken and potato salad is a game-changer for weeknight dinners or weekend gatherings. I’m talking about tender chicken infused with garlic, paired with perfectly cooked potatoes and fresh herbs—what’s not to love?
The beauty of this dish lies in its simplicity. While it tastes like you’ve spent hours in the kitchen, it actually comes together with minimal effort. The oven does most of the work while you handle other things.
Can we talk about versatility? Serve it warm for a cozy dinner or chilled for lunch the next day. The homemade dressing, with its egg yolk and Dijon base, elevates this beyond your standard potato salad. Plus, those savory pan juices guarantee nothing goes to waste, infusing every bite with garlicky goodness.
What Ingredients are in Garlic Chicken & Potato Salad?
This garlic chicken and potato salad combines tender, oven-baked chicken with perfectly cooked potatoes in a delicious, herb-infused dressing. The dish balances savory garlic flavors with fresh herbs and a tangy homemade dressing. It’s an elegant yet simple meal that works beautifully as a main course for lunch or dinner, especially when served over a bed of crisp lettuce leaves.
- 600g skinless chicken breasts
- 3 garlic cloves, crushed
- 2 tablespoons olive oil
- 1 onion, diced
- Salt and pepper to taste
- 4 medium size potatoes, peeled and cubed
- 1 egg yolk
- 1 tablespoon white vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup chopped fresh herbs (your choice)
- Lettuce leaves, to serve
When shopping for this recipe, try to select fresh, high-quality chicken breasts for the best flavor and texture. The recipe doesn’t specify which fresh herbs to use, so you can customize based on your preferences—parsley, dill, chives, or basil would all work wonderfully. For the potatoes, waxy varieties like Yukon Gold or red potatoes hold their shape best in salads, but really any potato you have on hand will do the job nicely.
How to Make this Garlic Chicken & Potato Salad
To prepare this delicious garlic chicken and potato salad, start by preheating your oven to 180°C. Place 600g of skinless chicken breasts in a shallow baking tray along with 3 crushed garlic cloves, 2 tablespoons of olive oil, 1 diced onion, and a sprinkle of salt and pepper. Cover the tray with foil (this keeps all that moisture and flavor locked in) and bake for about 35 minutes, or until the chicken is completely cooked through.
While the chicken is working its magic in the oven, boil 4 medium-sized peeled and cubed potatoes for approximately 8 minutes, then drain and set them aside.
Once your chicken is cooked to perfection, set the pan juices aside to cool—don’t throw them away, they’re liquid gold for flavor! Remove the chicken from the tray and slice it into thick, juicy pieces. In a separate bowl, whisk together 1 egg yolk, 1 tablespoon of white vinegar, and 1 teaspoon of Dijon mustard until the mixture is well combined. This creates a simple yet flavorful dressing that brings everything together.
For the best results and even cooking, consider using quality cast iron cookware which distributes heat perfectly for both the chicken and potatoes.
Now for the grand finale—combine your sliced chicken, potatoes, those wonderful pan juices, and 1/2 cup of chopped fresh herbs in a large salad bowl. To serve this beautiful creation, line individual plates with crisp lettuce leaves and generously top with the chicken and potato mixture. The warm chicken against the cool salad leaves? Heaven on a plate.
Garlic Chicken & Potato Salad Substitutions and Variations
Now that you’ve got the basic recipe down, let’s talk about making this dish your own!
You can easily swap chicken breasts for thighs if you prefer darker, juicier meat. Not a fan of regular potatoes? Try sweet potatoes or even cauliflower for a lower-carb option. The fresh herbs are totally flexible—parsley, dill, chives, or basil all work beautifully.
For a creamier dressing, I’d suggest adding a tablespoon of Greek yogurt or mayo to the egg mixture. Vegetarians might replace the chicken with grilled halloumi or chickpeas. Want some crunch? Toss in toasted walnuts or pine nuts.
Need more zing? A squeeze of lemon juice or a sprinkle of capers can brighten everything up. Trust me, this recipe is endlessly adaptable to whatever’s in your fridge.
What to Serve with Garlic Chicken & Potato Salad
While this hearty garlic chicken and potato salad can absolutely stand on its own as a complete meal, pairing it with complementary sides can transform your dining experience from satisfying to spectacular.
I love serving a light vegetable side dish—think steamed asparagus or a simple cucumber salad—to balance the richness of the chicken and potatoes. A basket of warm crusty bread is perfect for sopping up those delicious garlicky juices, trust me.
For drinks, a crisp white wine like Sauvignon Blanc or a light rosé cuts through the creaminess beautifully. And if you’re entertaining, why not start with a small appetizer of marinated olives or bruschetta? The contrast of flavors will have your guests wondering when you became such a culinary genius.
Final Thoughts
This garlic chicken and potato salad recipe has quickly become one of my favorite go-to dishes for both weeknight dinners and casual entertaining. The combination of tender, garlicky chicken with those perfectly cooked potatoes creates a hearty yet invigorating meal that’s satisfying without being heavy.
What I love most about this dish is its versatility. You can serve it warm in cooler months or chilled during summer, and it still tastes amazing. The homemade dressing with egg yolk and Dijon mustard gives it that special touch that store-bought dressings just can’t match.
Trust me, once you’ve tried this recipe, you’ll find yourself craving it regularly. Who doesn’t appreciate a dish that’s impressive enough for guests but simple enough for a Tuesday night?