![Jerk Chicken and New Potato Salad](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/Choices Media Assets/recipe header background image.jpg)
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![Jerk Chicken and New Potato Salad](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/Choices Media Assets/potato-salad1.jpg)
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Summer screams potato salad. This version is a hearty, spicy one that you can serve to your guests as a cold side dish or sauté it and serve it warm. If you’re looking for something to serve with it, try grilled vegetables or fruits; pineapple would make a mighty tasty pairing for this salad.
The night prior or a few hours before, marinate the chicken with the juice of 1 lime and the cilantro.
In a large frying pan, heat olive oil on high. Fry chicken until it’s fully cooked, about 7 to 10 minutes. Chill the cooked chicken—including its juices.
Meanwhile, boil a large pot of water. Add the potatoes, drain and chill.
Cube the potatoes into ¾-inch chunks and place them in a large bowl. Add the cooked chicken along with the rest of the ingredients and toss.
Serves 4
Shop Ingredients
![Chicken - Breast Boneless Skinless Organic BC Value Pack](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00245282000007.jpg)
![Organic - Limes](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/94048.jpg)
![Cilantro (Coriander) - Organic, Bunch Fresh](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/94889.jpg)
![The Little Potato Company - Boomer Gold Potatoes](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00629307123313.jpg)
![Earths Choice - Extra Virgin Olive Oil](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00677403511626.jpg)
![Green Onions - Organic (Scallions) Bunch, Fresh](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/94068.jpg)
Directions
Summer screams potato salad. This version is a hearty, spicy one that you can serve to your guests as a cold side dish or sauté it and serve it warm. If you’re looking for something to serve with it, try grilled vegetables or fruits; pineapple would make a mighty tasty pairing for this salad.
The night prior or a few hours before, marinate the chicken with the juice of 1 lime and the cilantro.
In a large frying pan, heat olive oil on high. Fry chicken until it’s fully cooked, about 7 to 10 minutes. Chill the cooked chicken—including its juices.
Meanwhile, boil a large pot of water. Add the potatoes, drain and chill.
Cube the potatoes into ¾-inch chunks and place them in a large bowl. Add the cooked chicken along with the rest of the ingredients and toss.
Serves 4
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