Preparation Time: 15 minutes
Cook Time: 30
Cut: Boneless chicken Cooked Chicken
3 lbs (1300 g) baby potatoes, chopped into bite-size pieces
2 cups (500 ml) corn (frozen or canned)
1 small red onion, chopped
4 garlic cloves, minced
1/2 cup (125 ml) bacon bits
3 cups (750 ml) cooked chicken, shredded
1/4 cup (60 ml) vegetable oil
1/3 cup (80 ml) sour cream
1/3 cup (80 ml) mayonnaise
1/3 cup (80 ml) grated parmesan cheese
1 tsp (5 ml) horseradish (optional)
2 Tbsp (30 ml) fresh lemon juice
1 ½ tsp (7.5 ml) dried dill
1 tsp (5 ml) salt
½ tsp (2.5 ml) ground black pepper
Preheat oven to 425F.
Combine potatoes, corn, onion, garlic, oil and salt and pepper in a large bowl. Spread mixture evenly on a large cookie sheet.
Roast for approximately 30 minutes, until potatoes are cooked and slightly crispy. Transfer to a large bowl and add chicken, toss lightly to combine. Set aside.
In a small bowl, combine mayonnaise, sour cream, parmesan cheese, horseradish, lemon juice and dill. Toss potato and chicken mixture with the dressing and the bacon. Serve warm or cold.