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Russet Stacker Snacks with Lemon-Dill Chicken Salad

The russet potato slices are lightly salted and roasted to perfection, providing a light crunch and a subtle sweetness to the dish. The creamy lemon and dill chicken salad is light and refreshing, with a hint of citrus, and the dill provides a bright herbal flavor to the salad. Together, the two components make for a delicious, perfect casual lunch or dinner.
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Print Recipe
Total Time55 Mins
Prep Time30 Mins
Cook Time25 Mins
ServingsServes 6
Potato Type: Russet
Cuisine: American
Prep Method: BakedAir Fryer

Dish

AppetizerSnack

Prep Time

30 Mins

Cook Time

25 Mins

Serving

Serves 6

Description

The russet potato slices are lightly salted and roasted to perfection, providing a light crunch and a subtle sweetness to the dish. The creamy lemon and dill chicken salad is light and refreshing, with a hint of citrus, and the dill provides a bright herbal flavor to the salad. Together, the two components make for a delicious, perfect casual lunch or dinner.

Ingredients

+

Russet Stackers

  • 1 lb. (453 g) Russet potatoes, skin on, sliced thin
  • 2 tbsp (30 ml) Vegetable oil
  • To taste Salt and ground black pepper
+

Lemon–dill chicken salad

  • 1 lb. (453 g) Chicken, cooked, shredded
  • 1 cup (236 ml) Yogurt, non-fat
  • ½ cup (118 ml) Mayonnaise, light
  • 3 tbsp (44 ml) Lemon juice
  • 1 tbsp (6 g) Lemon zest
  • 1 tbsp (6 g) Cumin, ground
  • 1 tbsp (5 g) Garlic powder
  • 1 tbsp (7 g) Onion powder
  • ¼ cup (14 g) Dill, chopped
  • To taste Salt and ground black pepper

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat the oven to 350°F (176°C).
  3. Rinse russet potatoes, slice thinly, and hold them in cold water. Drain water and place sliced potatoes in a large bowl. Drizzle vegetable oil, sprinkle salt and black pepper, and toss to fully coat sliced potatoes.
  4. Place seasoned sliced potatoes on a parchment paper lined sheet tray and place in preheated oven and roast for 25 minutes or until fully cooked, light golden brown in color, and crisp. Remove from oven and let cool slightly.
  5. In a large bowl, add shredded cooked chicken, yogurt, light mayonnaise, lemon juice, lemon zest, dill, garlic powder, onion powder, and cumin, and using a spatula or large spoon mix until fully combined. Season with salt and pepper to taste.
  6. To serve, place potatoes on a serving dish or platter, and place chicken salad in a bowl or individually spoon chicken salad on roasted sliced potatoes and garnish with dill fronds.

Variations

If using an air fryer:

  • Preheat the Air Fryer to 375˚F (190°C).
  • Spray the air fryer basket or tray with cooking oil. Arrange potato slices in the tray or basket side by side in one layer. Do not stack potatoes. And bake for 7 – 8 minutes, then flip and bake on the other side for another 7-8 minutes or until light golden brown and crisp. Cook potatoes in batches.
  • Remove chips and place them on a paper towel lined tray or plate.

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Nutrition Facts Per Serving

Calories

270

Fat

12g

Sodium

380mg

Cholesterol

50g

Vitamin C

10.85mg

Carbohydrates

20g

Fiber

2g

Protein

21g

Potassium

420mg

Sugar

2g

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