Marinated Chicken With Potato Salad

• 1 chipotle pepper
• 1/2 lemon
• 2 tablespoons brine pickling
• garlic powder
• salt
• 2 1/2 chicken breasts skinned, boneless, sliced in strips
• 2 potatoes medium, peeled and sliced in quarters
• 1/3 cup pickles minced
• 1 egg boiled, minced
• 2 celery sprigs, minced
• 2 green onions minced
• 3 tablespoons mayonnaise
• 1 tablespoon mustard
• 2 tablespoons brine pickling
• salt
• ground black pepper

1. Mix the chipotle pepper, lemon juice, brine, garlic powder, and a pinch of salt using a food processor. Add the mixture to a large bowl.
2. Place the chicken breasts in the bowl and marinate for 30 minutes.
3. Heat a skillet with cooking spray on medium heat, grill the chicken breasts until they are golden brown on each side, and turn off the stove. Refrigerate for 1 hour.
4. Boil the potatoes in a large cooking pot at high heat until they soften. Drain, and let them cool off completely.
5. Mix the potatoes, celery, eggs, pickles, and onions in a large salad bowl.
6. Mix the mayonnaise, mustard, brine, and a pinch of salt, and black pepper in a small bowl. Add this dressing to the salad bowl and mix.
7. Cover the salad bowl with plastic film and let it sit in the refrigerator for 1 hour.
8. Remove the salad bowl and chicken breasts from the refrigerator and serve.

pepper, lemon, brine pickling, garlic, salt, chicken breasts skinned, potatoes, pickles, egg, celery, green onions, mayonnaise, mustard, brine pickling, salt, ground black pepper

Taken from www.yummly.com/recipe/Marinated-Chicken-with-Potato-Salad-626997 (may not work)