Prep: 128 Mins Cook: 15 Mins

Grilled Chicken and Potato Salad


  • 1 1/2 pound chicken breasts
  • 1 cup marinade of choice
  • 1 head (small) iceberg lettuce, cleaned, pat dry, chopped
  • 1 head endive, cleaned, pat dry, chopped
  • 1 head (small) romaine lettuce, cleaned, pat dry, chopped
  • 6 medium potatoes, cooked, peeled, diced
  • 1 cup thinly sliced carrot
  • 8 fl. ozs. ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 package (13.5 oz.) tortilla chips


Place boneless, skinless chicken breasts and favorite marinade in sealed plastic bag. Refrigerate for 2 hours or overnight. Remove chicken and place marinade into small pan. Bring marinade to boil; cool slightly. Grill or broil the chicken for 7 minutes on each side, until done*. Brush with the cooked marinade sauce. Cool and cut into strips. Cover and refrigerate. Arrange chopped lettuce, endive, and romaine lettuce on a serving platter. Layer cooked and diced potatoes, thinly sliced carrots, and the chicken over lettuce. Serve with tortilla chips, salsa, or any dressing of your choice.

*Chicken Test for Doneness (per Washington Fryer Commission)
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F., and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.

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