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A tahini-bacon vinaigrette gives this warm chicken-and-potato salad a serious flavor boost

Warm Chicken and Potato Salad With Bacon Vinaigrette
Total time:45 mins
Total time:45 mins

Do you ever read a recipe and just know it’s going to be delicious? That’s how I felt scanning the ingredients and method for this Warm Chicken and Potato Salad With Bacon Vinaigrette from Tyler Kord in Food52’s “Dynamite Chicken: 60 Never-Boring Recipes for Your Favorite Bird” (Ten Speed Press, 2019).

I’m a Food52 fan, so I was pretty sure that the cookbook from the popular food and lifestyle website would deliver more than a few recipes that would please my palate. (I’ve also got sticky notes on the Spicy Chocolate Milk-Simmered Chicken and the Parmesan Chicken Pot Pie. If they turn out as well as I think they might, they could turn up in future columns.)

Go thigh high with 8 weeknight-friendly chicken dinners

Finding creative ways to prepare chicken could be a full-time job. People love chicken recipes because the mild, lean meat cooks quickly, isn’t too pricey and because it works well with so many ingredients. Still, coming up with flavor twists is the key to preventing boredom at the table.

I dig a seared chicken thigh with a simple sauce as much as the next person, but I also can get tired of even recipes I love.

[Scale and get a printer-friendly version of the recipe here.]

What makes this dish a standout? The homemade vinaigrette that coats the chicken and potato is made with tart balsamic vinegar and creamy tahini. When whisked together with garlic, they emulsify beautifully into an earthy sauce.

Rather than spoon the vinaigrette on top, as the recipe directed, we tossed it with the cooked potatoes and browned chicken pieces. Then, we spooned the warm mixture it over the chilled lettuce leaves. Some of us ate the salad with a fork; others used the leaves to wrap up the salad and ate it like a taco.

We loved the varying textures and temperatures as well: Crunchy bacon; crisp scallions, cool lettuce; those soft, creamy potatoes and that viscous flavorful sauce.

It was good — and gone in minutes. The recipe calls for chicken breast, but I plan to make it with thigh meat next time. I’ve a feeling I’m going to love it even more.

Warm Chicken and Potato Salad With Bacon Vinaigrette

What makes this dish a stand-out? The homemade vinaigrette made with tart balsamic vinegar, creamy tahini and a kick of spice from garlic.


  • 1 pound red potatoes (about 4 medium or 12 new potatoes), cut into 1-inch chunks
  • Kosher salt
  • 4 ounces bacon, cut crosswise into 1/2-inch strips
  • 1 pound boneless, skinless chicken breasts or chicken thighs, cut into 1-inch chunks
  • 1/4 cup balsamic vinegar
  • 1 teaspoon vegetable oil
  • 2 tablespoons tahini
  • 1 teaspoon grated garlic (about 1 clove)
  • 2 scallions, white and green parts, thinly sliced
  • 1 head bibb, Boston or romaine lettuce

Step 1

Put the potatoes in a small pot and add enough water to cover. Generously salt the water and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender but aren’t falling apart, 7 to 10 minutes. Drain the potatoes and let them cool and dry while you prep the rest of the salad.

Step 2

Step 3

Step 4

Step 5

Place several lettuce leaves on four plates, top the lettuce with the potatoes and chicken. Crumble the reserved bacon on top of each portion. Serve warm or at room temperature.

Adapted from Food  52’s “Dynamite Chicken: 6- Never-Boring Recipes for Your Favorite Bird” by Tyler Kord (Ten Speed Press, 2019).

Tested by Ann Maloney; email questions to

Scale and get a printer-friendly version of the recipe here.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

More Dinner in Minutes recipes from Voraciously:

Pork Chops and Cabbage With Mustard Cream Sauce

Easy Chicken Roll-ups

Beef and Broccoli Stir-Fry


Calories: 410; Total Fat: 19 g; Saturated Fat: 5 g; Sodium: 290 mg; Carbohydrates: 26 g; Dietary Fiber: 4 g; Sugars: 2 g; Protein: 33 g.