BBQ Chicken & Potato Salad

Gleaner Member
Nov 8
1 min read

By Cindy H.

This simple, crowd-pleasing recipe uses just a few ingredients and makes a hearty meal for a group. It fed 14 seniors at Cindy’s community lunch, with plenty of leftovers for dinner. Since the seniors have smaller appetites, Cindy cut the baked chicken breasts into thirds for individual servings.

Cindy used a mix of chicken breasts and drumsticks, but you can use whatever cuts you have on hand. Be sure to save the leftover chicken broth, it makes an easy, flavorful gravy to serve over Gleaners potatoes for a second meal.

BBQ Chicken & Potato Salad 🍗

Ingredients

From Gleaners

5 lbs red, white, and blue potato salad
5 chicken breasts
18 oz barbecue sauce
2 Tbsp canola salad oil
2 aluminum roasting pans

From the Community Free Bench

8 chicken drumsticks

Instructions

Preheat oven to 400°F.
Grease the roasting pan with canola oil.
Arrange the chicken in the pan.
Pour barbecue sauce over the chicken and brush to coat evenly.
Bake for 1 hour, or until fully cooked.
Place chicken on a serving platter and cut the breasts into individual portions.
Serve with potato salad.