With a green vegetable, protein, and a starch, these White Barbecue Chicken and Broccoli Potatoes are a complete meal.
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White Barbecue Chicken and Broccoli Potatoes
2016-02-16 05:42:52
Makes 6 servings
Ingredients
- 6 large russet potatoes, scrubbed well and dried
- 2 tablespoons olive oil
- 1 tablespoon plus 1/4 teaspoon kosher salt, divided
- 3/4 cup mayonnaise
- 1/4 cup white wine vinegar
- 2 tablespoons water
- 1 teaspoon ground black pepper
- 6 cups chopped rotisserie chicken, heated
- 2 (12-ounce) packages fresh broccoli florets, cooked according to package directions
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with foil.
- Rub potatoes with olive oil, and sprinkle with 1 tablespoon salt. Place on prepared pan
- Bake until tender, 60 to 70 minutes.
- In a medium saucepan, bring mayonnaise, vinegar, 2 tablespoons water, pepper, and remaining 1/4 teaspoon salt to a boil over medium heat; cook, stirring occasionally, for 5 minutes.
- Split open potatoes, and top with chicken, broccoli, and sauce. Serve immediately.
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