Dietitian Spotlight: Texas Tumble Chicken and Potato Salad

We've always got Texas on the mind, but especially this week as we're gearing up for our Best of Texas Food Fest this weekend. We'll be sampling some delicious eats, y'all! We'll help tide you over to the weekend with this tasty recipe for Texas Tumble Chicken and Potato Salad.

The best part? You can have it on your dinner table in less than 30 minutes! Enjoy!

Texas Tumble Chicken and Potato Salad

Ingredients: 

2 lbs potatoes, washed, cubed

1/4 cup shallots, minced

1/2 cup celery, diced finely

1/2 cup Siggi's Plain 0% yogurt

1/4 cup apple cider vinegar

2/3 cup chives, finely minced

2 dashes hot sauce

1 tbsp whole grain mustard

Salt and pepper to taste

Texas Tumble Chicken, flavor of choice (meat market)

Directions:

1. In a medium saucepan, cover the potatoes with cold water. Season the water with salt and bring the potatoes to a simmer. Simmer until fork tender. Drain and allow potatoes to cool. This can be done the day before.
2. While potatoes are boiling, prepare the grill or preheat a grill pan over medium-high heat.
3. In a medium mixing bowl, combine shallots, celery, yogurt, apple cider vinegar, chives, hot sauce and whole grain mustard. Whisk until smooth and season with salt and pepper to taste. Toss the potatoes into the dressing and season with salt and pepper to taste.
4. Grill chicken roughly 5 minutes per side, depending on thickness. Internal temperature should reach 160-165F.