Grilled Potatoes with Thai Chicken Salad

Looking for a global spin on the traditional potato salad? Try out this wonderfully grilled Thai inspired potato salad.

Serving/ Portion Size: Serves 8

To make the chicken:

Preheat the oven to 350°F.
Rub the chicken with coconut oil and season with salt and pepper (do not forget to season the inside of the chicken too).
Place the bird on a baking sheet and place in the oven. A 2.5 pound chicken should take about an hour, or until the internal temperature reaches 165°F. Make sure you insert a meat thermometer in between the leg and the breast.
Remove from the oven and allow the chicken to rest. When cool, shred the meat and store in the refrigerator until ready to use.

To prepare the ingredients for the salad:

Slice the potatoes and place them into a large pot filled with water. Add about 2 tablespoons of salt.
Bring the pot to a boil and reduce the heat to a simmer. Allow the potatoes to cook until they are just tender but still have some resiliency.
Drain the potatoes and allow to cool slightly before grilling.
Gather all the other listed salad ingredients and set aside until ready to use.

To grill the potatoes:

Preheat the grill and lightly spray with nonstick cooking spray.
Grill the potatoes for 2-3 minutes on each side or until they have nice grill marks.

To make the dressing:

Combine all the ingredients for the dressing in a bowl or blender and blend to combine.

To make the salad:

Toss the grilled potatoes with some of the peanut dressing and arrange them on a plate or serving platter.
Toss all the remaining ingredients for the salad with the rest of the dressing and shredded chicken.
Arrange the chicken salad on the potatoes and serve immediately.