Smokey Ranch Chicken and Potato Salad #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. Roasted potatoes, grilled corn and chicken coated in creamy hidden valley ranch dressing with a subtle hint of smokey bacon.”

Ingredients Nutrition


  1. Preheat oven to 450 degrees F.
  2. In a small saute pan place 1/2 tablespoon of canola oil over medium heat, add bacon. Render all the fat from the bacon until crispy then remove the bacon from pan using a slotted spoon, leave rendered bacon fat in pan, then add shallots and cook over low heat to sweat, once shallots have become soft, remove from pan and set aside, once again reserving the fat in the pan.
  3. In a large bowl place potatoes, add reserved bacon fat and toss potatoes.
  4. Place potatoes on a sheet tray, into the oven and bake for 20 minutes or until golden brown and cooked through, stir occasionally.
  5. Preheat a grill or a grill pan, season chicken with salt and pepper, brush with canola oil, grill until cooked thoroughly. Let rest for 10 minutes before dicing into 1/4 inch pieces, set aside.
  6. While grill is still hot grill corn until cooked through and kernels are soft, once cool using a knife cut the corn kernels off the cob, set aside.
  7. Once potatoes are finished in a large bowl combine potatoes, diced grilled chicken, rendered bacon, sauteed shallots, grilled corn kernels and 1 cup of hidden valley ranch dressing. Toss and serve.

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