Chicken and Roasted Potato Salad

Cottage Cooking

the blog:

Chicken and Roasted Potato Salad

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 salad2

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


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


I will be sharing this post with these Delightsome blog parties:

Amaze Me Monday

Foodie Friday at Rattlebridge Farm
Strut Your Stuff Saturday at Six Sisters Stuff
Homemaking Linkup at Hope In Every Season
On the Menu Monday at Stonegable
Rooted in Thyme Simple and Sweet Fridays

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