Tonight we made a really simple meal! It was discovered in our March 2012 Cooking Light. The recipe had a strange name: Chicken and White BBQ Potatoes. I don’t know why they called it that. A better name would have been Chicken Salad and Baked Potatoes. Anyway, all you have to do to enjoy this meal is cook some potatoes, either in the oven if you have time or in the microwave if you are in a rush. While the potatoes are cooking, you mix together 2/3 cup of mayonnaise, 3 tbsp. white vinegar, 1 tbsp. Dijon mustard, 2 tsp. ground black pepper, 1/2 tsp sugar, 1/4 tsp salt, 2 minced garlic cloves, and 1 1/2 cups of shredded chicken (We used half of a rotisserie chicken…) and 3 tbsp of sweet pickle relish.  When the potatoes are done, you just cut them open and put the “chicken salad” on top. It made for an incredibly easy and wonderfully tasty meal. Definitely one to save for another night when we need something fast…

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