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Potato Salad Salads Air Fryer Recipes Grilling Under 30 Minutes Appetizers

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 snack.
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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 snack.

Ingredients

+

Russet Stackers

  • 1 Pound (453 g) Russet potatoes, skin on, sliced thin
  • 2 Tablespoons (30 ml) Vegetable Oil
  • Salt and ground black pepper to taste
+

Lemon & Dill Chicken Salad

  • 1 Pound (453 g) Chicken, cooked, shredded
  • 1 Cup (236 ml) Non-fat Yogurt
  • ½ Cup (118 ml) Light Mayonnaise
  • 3 Tablespoons (44 ml) Lemon Juice
  • 1 Tablespoon (6 g) Lemon Zest
  • 1 Tablespoon (6 g) Cumin
  • 1 Tablespoon (5 g) Garlic Powder
  • 1 Tablespoon (7 g) Onion Powder
  • ¼ Cup (14 g) Dill, chopped
  • Salt and ground black pepper to taste

Preparation

  1. Preheat oven to 350°F.
  2. Rinse the russet potatoes, slice thinly (with the peel still on), and hold them in cold water for 2-3 minutes.
  3. Drain the water, pat sliced potatoes dry with a towel, and place them in a large bowl. Drizzle with vegetable oil, and sprinkle salt and black pepper. Toss to fully coat sliced potatoes.
  4. Spread seasoned sliced potatoes on a parchment paper-lined sheet tray and roast for 25 minutes or until fully cooked, light golden brown in color, and crisp. Remove from oven and let cool slightly.
  5. While the potatoes are roasting, combine shredded cooked chicken, yogurt, light mayonnaise, lemon juice, lemon zest, dill, garlic powder, onion powder, and cumin in a large bowl. Mix gently and season with salt and pepper to taste.
  6. To serve, top each roasted potato slice with a spoonful of chicken salad and garnish with fresh dill.

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

50mg

Vitamin C

10.85mg

Carbohydrates

20g

Fiber

2g

Protein

21g

Potassium

420mg

Sugar

2g

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