Potato and Mushroom Salad with Chicken

Potato and Mushroom Salad with Chicken 
​Serves 2

​1 cooked boneless skinless chicken breast 
8-10  small round potatoes cut in half (or 3s if they are large)
1 portabella mushroom - cut in 4 
5-6 large white mushrooms - cut in half 
1/2 onion - sliced into slivers with a sprinkle of sugar
1/2 cup mayo 
1/2 cup ranch dressing
1/8 cup veg. oil 
1 celery stock 
1/2 red pepper 
Sprinkle of each:garlic powder, black, pepper, Lemon Juice 
Sea salt 
1 1/2 cup sliced romain lettuce  
1 cup shredded cucumber 


Dressing:
2 tbsp honey Dijon mustard 
1/8 cup veg. oil 
1 tbsp honey 
1/2 tsp sugar
sprinkle sea salt 
1 tsp fresh ginger - minced 


On a greased cookie sheet add washed potatoes and mushrooms, sprinkle with sea salt, pepper and garlic powder then cook for 25 mins at 350 degrees and then add slivered/sugared onions and cook everything (including mushrooms and potatoes) for another 20 mins. Then let cool. 

In a medium/large bowl add cubed pre-cooked chicken(I grilled mine), 1/2 cup mayo, 1/2 cup ranch dressing, 1/8 cup veg. oil, 1 celery stock, 1/2 red pepper, as well as a sprinkle of sea salt, lemon juice. cut portabella  mushrooms (and white mushrooms if needed) into smaller pieces. Add mushrooms, potatoes, and onions to mixture and stir together. Then place in fridge for at least one hour.  
Before serving add Romain lettuce, and shredded cumber. Add dressing and stir together. Then serve. Top salad with more shredded cucumber if desires. Serve as a meal sized salad or bring to your next bbq as a side salad.