Teriyaki chicken & potato salad

We make this chicken recipe quite often. The kids like anything with “sauce” … I usually make rice, but decided to go with potato salad instead. Typically I’m not a huge potato salad person … but this is not your grandmother’s potato salad recipe.

Teriyaki Chicken

You can cook it in a slow cooker, oven or on the grill. I did the oven today. Cook 1 hour covered at 350 degrees. If you want to do it in the slow cooker I would do 4-5 hrs on low .. and add about 1/2 a cup of water or more soy sauce so that it doesn’t dry the chicken out.

  • Chicken breasts (I used 2 large ones today)
  • 1/4 cup of vegetable oil
  • 2 tbsp of mustard (dry)
  • 1 cup honey
  • 3/4 cup of soy sauce ( i use GF Tamari sauce)
  • 1 tbsp grated ginger root
  • 3 minced garlic cloves
I mix all of the ingredients and then pour over the chicken and pop it into the over in a covered dish. Make sure it is a deep dish so that it doesn’t bubble over! (speaking from experience ūüėČ
I cook for 30 minutes and then flip the chicken and cook for another 30 minutes.
New Potato Salad 
This is a Barefoot Contessa recipe that I use … it’s really changed the way I look at potato salad – in a GREAT way! It’ll transform any old BBQ!


  • 3 pounds small red¬†potatoes
  • Kosher salt
  • 1 cup good¬†mayonnaise
  • 1/4 cup buttermilk, milk, or white wine
  • 2 tablespoons¬†Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh¬†dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion


Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Enjoy … the picture does not do either of these recipes justice!
This entry was posted in Dinner, Gluten Free, Slow cooker recipes. Bookmark the permalink.

4 Responses to Teriyaki chicken & potato salad

  1. mom says:

    Loved that you’re using “Barefoot”!

  2. Nicole says:

    Mmm! Will have to try the recipe! I LOVE potatoe salad ūüôā

  3. Pingback: Potato salad | alexisinthekitchen

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