Chicken and White BBQ Potatoes
By chefjaci
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Ingredients
- 4 (6-ounce) Yukon gold or baking potatoes
- Cooking spray
- 2/3 cup canola mayonnaise
- 3 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
- 3 tablespoons sweet pickle relish
- 1/4 cup sliced green onions
Details
Preparation
Step 1
1. Preheat oven to 450°.
2. Pierce potatoes with a fork, and coat lightly with cooking spray. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven, and cool slightly. Cut a lengthwise slit in each potato that goes to, but not through, the other side, and squeeze the ends to loosen potato flesh.
3. Combine mayonnaise and next 6 ingredients (through garlic) in a medium bowl. Stir in chicken and relish. Divide the chicken mixture evenly among potatoes. Top each potato with 1 tablespoon onions.
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