Ingredients
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8 ounces Yukon Gold potatoes, cut into 1/2-in. pieces
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1 tablespoon neutral oil, such as canola or avocado
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⅞ teaspoon kosher salt, divided
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½ teaspoon black pepper, divided
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1 ½ tablespoons mayonnaise
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1 tablespoon apple cider vinegar
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½ teaspoon granulated sugar
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2 cups angel hair coleslaw
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2 (15 ounce) cans no-salt-added pinto beans, drained
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2 cups shredded cooked chicken
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6 tablespoons spicy barbecue sauce
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½ cup water
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½ cup fresh yellow corn kernels
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1 tablespoon chopped fresh chives
Directions
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Preheat oven to 450 degrees F. Toss potatoes with oil and 1/4 teaspoon each salt and pepper. Spread on a rimmed baking sheet; roast until golden, about 15 minutes.
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Whisk together mayonnaise, vinegar, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Add slaw, and toss to coat.
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Combine beans, chicken, barbecue sauce, water, and 3/8 teaspoon salt in a saucepan; bring to a simmer over medium-high. Remove from heat; divide among 4 bowls. Top with potatoes, slaw, corn, and chives.
