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Grilled Chicken, Bacon, Potato

Grilled Chicken, Bacon, Potato 


3 lb. red potatoes
4 hardboiled eggs
1 lb. (or so) boneless, skinless chicken strips
1 stick Salted butter
1 ½ onion (any kind) roughly cut into large chunks
12 ounces thin sliced Bacon
Olive oil
1 tsp. Tony Cachere’s Creole Seasoning
Kosher salt (to taste)
1 tsp. Montreal chicken rub (to taste)
1 tsp. Garlic powder (to taste)
½ cup Mayonnaise
¼ cup Sweet pickle relish (unless dill relish is your preference)


In a cast iron skillet, fry the bacon slices.

Meanwhile; trim any undesirables from the chicken strips, drizzle olive oil on them; and then, massage the olive oil into the chicken strips.

Add course ground black pepper and Montreal chicken. If you don’t have Montreal chicken, you can use lemon pepper or whatever spices you like or have on hand.

Remove the bacon from the skillet, leaving the bacon grease. Sauté onions and chicken strips in the bacon grease until the onions become translucent and the chicken strips are done.

Meanwhile; add ½ stick of butter into the boiling potatoes and salt to taste. When the potatoes are done, drain and add the other ½ stick of butter to the potatoes.

Slice the chicken strips into small chunks and add to the potatoes.
Peel the hard boiled eggs, chop, and add to the potatoes.
Add mayonnaise and pickle relish (a little at the time) to the potatoes and stir; being careful not to add too much at this time.

Add the sautéed onions and bacon grease.

Add Tony Chachere's, kosher salt, Montreal chicken, and garlic powder to taste.

Chop the bacon into chunks; add the bacon last of all to the potatoes to prevent it from becoming soggy; and, save a handful to sprinkle on top as garnish if you want too.

Stir all ingredients well. The potato mixture should become creamy, not dry nor soupy.

You can serve this dish hot or you can refrigerate it to cool before serving. This salad is delicious served hot or cold!

Refrigerate left overs.
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