Warm Chicken and Potato Salad Recipe

Name: Warm Chicken and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast; 4 tablespoons kikkoman stir-fry sauce, divided; 1 lb red potatoes, cut into 1/2 inch cubes; ¼ cup white wine vinegar; 1 ½ tablespoons sugar; 2 tablespoons vegetable oil; 1 celery rib, thinly sliced; 4 green onions, thinly sliced; 12 cantaloupe, cut into 3/4 inch cubes; ½ cup diced sweet red pepper; ⅓ cup chopped pecans; 2 tablespoons minced fresh parsley

Servings: persons

1 lb boneless skinless chicken breast
4 tablespoons kikkoman stir-fry sauce, divided
1 lb red potatoes, cut into 1/2 inch cubes
¼ cup white wine vinegar
1 ½ tablespoons sugar
2 tablespoons vegetable oil
1 celery rib, thinly sliced
4 green onions, thinly sliced
12 cantaloupe, cut into 3/4 inch cubes
½ cup diced sweet red pepper
⅓ cup chopped pecans
2 tablespoons minced fresh parsley

1
Cut chicken into 1-inch pieces; coat with 2 tablespoons stir-fry sauce.
2
Let stand 30 minutes.
3
Meanwhile, cook potatoes in boiling, salted water 12 minutes or until tender.
4
Drain potatoes, place in a large bowl.
5
Blend vinegar, remaining stir-fry sauce and sugar.
6
Heat oil in a hot wok or large skillet over high heat.
7
Add chicken; stir-fry 3 minutes.
8
Add celery; stir-fry 1 minute.
9
Add vinegar mixture and green onions.
10
Cook, stirring, until sauce is hot.
11
Remove from heat; pour over potatoes, tossing to combine.
12
Let stand 5 minutes, stirring twice.
13
Add cantaloupe, pepper, pecans and parsley.
14
Toss together to coat all ingredients with dressing.
15
Serve immediately.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 4 tablespoons kikkoman stir-fry sauce, divided, 1 lb red potatoes, cut into 1/2 inch cubes, ¼ cup white wine vinegar, and more.

Yes, Warm Chicken and Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Chicken and Potato Salad

How did you like this recipe?

Frequently Asked Questions