Spiked BBQ Chicken & Warm Potato Salad

Prep time: 10min
Total time: 45min
Serves: 4
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):
18 g
saturated fat
4 g
39 g
8 g
41 g
90 mg
5 g
590 mg


  1. 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.)

  2. 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.

  3. 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).

  4. 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.

Product Recall : Red Onions from USA