This is a recipe from Cooking Light. You can find it Here I made this ahead and put it in the refrigerator. On a night I didn't want to cook, I just heated it in the microwave for a few seconds and put it over baked potatoes.
4 (6-ounce) Yukon gold or baking potatoes
2/3 cupcanola mayonnaise
3 tablespoonswhite vinegar
1 tablespoonDijon mustard
2 teaspoonsfreshly ground black pepper
2 garlic cloves, minced
1 1/2 cupsshredded skinless, boneless rotisserie chicken breast
3 tablespoonssweet pickle relish
1/4 cupsliced green onions
Hands-on: 20 Minutes
Total: 1 Hours
1. Preheat oven to 450°.
2. Pierce potatoes with a fork, and coat lightly with cooking spray. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven, and cool slightly. Cut a lengthwise slit in each potato that goes to, but not through, the other side, and squeeze the ends to loosen potato flesh.
3. Combine mayonnaise and next 6 ingredients (through garlic) in a medium bowl. Stir in chicken and relish. Divide the chicken mixture evenly among potatoes. Top each potato with 1 tablespoon onions.