Lemon and Herb Chicken Salad-Stuffed Baked Potato

Lemon and Herb Chicken Salad-Stuffed Baked Potato

This chicken salad recipe is super easy and a great staple to have in your refrigerator for the week. You can keep it simple with just the chicken and cream, or play with any fresh produce you have available in your refrigerator.

Lemon and Herb Chicken Salad-Stuffed Baked Potato

  • Yield: 3 Servings
  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes

lemon and herb chicken recipe ingredients

  • 1 Package Hillshire Farm Grilled Chicken Breasts
  • 1/2 Cup Philadelphia Cooking Cream, Savory Lemon and Herb
  • 12 Snow Peas
  • 1/4 Cup Minced Red Onion
  • 3 Potatoes

lemon and herb chicken recipe instruction

  1. Preheat your oven to 450 degrees.
  2. Wash and pierce each potato with a fork. Wrap in foil and place in your preheated oven. Cook until tender.
  3. Set up the food processor with the slicing attachment. Turn the processor on and add your chicken through the spout.
  4. Finely mince the red onions and roughly chop the fresh snow peas. Add to a small mixing bowl with the chicken and cooking cream; mix together. Store the chicken salad in the refrigerator until ready to eat.
  5. Once the potatoes are finished cooking, remove from the foil, slice in half lengthwise and create a well to place your chicken salad in the center. Spoon a generous heap of chicken salad into the center and eat while the potato is hot!

lemon and herb chicken recipe tips and tricks

  • To reduce the cooking time for the potatoes, microwave it without the foil in 2-minute increments until they are tender. If you have a little extra time, however, make the baked potato even more special by removing it from its foil, rubbing the skin with olive oil, seasoning it with salt, and placing it back into the oven until the skin is crispy.

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