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
Cooking spray
2/3 cup canola mayonnaise
3 tablespoons white vinegar
1 tablespoon Dijon mustard
2 teaspoons freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon salt
2 garlic cloves, minced
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3 tablespoons sweet pickle relish
1/4 cup sliced green onions
Preparation
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.
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