More fun with leftover chicken. I shared with you last week that I had roasted some chicken for our church anniversary – I roasted six whole chickens and came home with enough left over for two or three meals for the two of us. Last week I made Roasted Potatoes and Buffalo Chicken Casserole – Dearest loved this.

A few days later, I made Chicken and Roasted Potato Salad. We love combining hot, roasted potatoes with our salad – it becomes a complete meal.

Does your husband not like ‘leftovers?’ Mine sure doesn’t, so I try to be creative in using ‘leftovers’ so that they don’t resemble the first meal. Just gotta love that man of mine!

Chicken and Roasted Potato Salad

1 cup cubed, cooked chicken

2 whole potatoes cubed into 1-1 1/2 inch pieces

olive oil

garlic salt

salad mix (we used spinach and mixed lettuce mix)

chopped onions, optional

raisens, optional (Dearest’s like)

brocolli – chopped

croutons

shredded Colby-Jack Cheese

Salad Dressing – Ranch is very good on this salad as well as Balsamic Vinegar

Roast Potatoes:

In a large zip-lock back add about 1/4 cup olive oil – I just pour, a few shakes of garlic salt. Mix. Add cubed potatoes, close bag and shake. Pour potatoes and oil onto baking sheet and bake at 375° until browned, approximately 20 minutes.

Assemble Salad:

Layer on your plate: salad, vegetables, chicken, potatoes, raisens, croutons and cheese. Add your favorite salad dressing

Enjoy!

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