Spiked BBQ Chicken & Warm Potato Salad

Prep time: 10min

Total time: 45min

Serves: 4

Ingredients
Nutritional Information

1 bag

mini potatoes, halved

680 g

½ lb

mushrooms, halved

250 g

¼ cup

olive oil, divided

60 mL

1 tbsp

Dijon mustard

15 mL

1 tbsp

red wine vinegar

15 mL

2 tsp

chopped fresh thyme

10 mL

½ tsp

salt, divided

2 mL

(5 oz/150 g) boneless, skinless chicken breasts

⅓ cup

Sensations by Compliments Spirited Mickie Craft Beer
Chipotle BBQ Sauce (plus more for dipping, if desired)

75 mL

¼ cup

crumbled goat cheese

60 mL

13 x 9-in. (3 L) foil pan

Per serving (¼ of the recipe):

calories

480

fat

18 g

saturated fat

4 g

carbs

39 g

sugar

8 g

protein

41 g

cholestrol

90 mg

fibre

5 g

sodium

590 mg

Directions

Place potatoes in large saucepan and cover with cold water; bring to a boil. Cook 8 to 10 min. or until just tender. Drain and transfer potatoes to foil pan. (Or to cook potatoes on grill, place in foil pan along with ½ in. (1 cm) water. Cover pan with foil. Place on grill preheated to medium-high. Close barbecue lid. Bring water to boil. Cook potatoes just until tender, approx. 8 min. Carefully, remove foil cover; cook off or spoon out remaining water.)
Mix par-cooked potatoes, mushrooms, 3 tbsp (45 mL) oil, mustard, red wine vinegar, thyme and half the salt in the foil pan. Cover with foil. Place on grill preheated to medium. Cook, shaking pan occasionally, 20 to 25 min. or until potatoes are fully cooked.
Meanwhile, coat chicken with remaining oil and salt. Grill 8 to 9 min. per side -- basting with BBQ sauce -- until cooked through and internal temperature registers 165°F (74°C).
Sprinkle goat cheese over the warm potato mixture. Divide onto 4 plates. Top with chicken. Serve with green salad and additional BBQ Sauce for dipping, if desired.