Grilled Chicken Potato Salad

Grilled Chicken Potato Salad

4 boneless, skinless chicken breasts
salt and pepper to taste
3 medium russet potatoes - peeled and cubed
1 pound baby red potatoes - leave skin on and quartered
6 eggs - hard boiled and rough chopped
1 cup mayonnaise
1/2 cup onion - finely diced
1/3 cup sweet pickle relish
2 medium dill pickles - chopped
1/3 cup roasted red peppers - drained and diced
3 tablespoons fresh chives - chopped
salt and pepper to taste

Season chicken to taste with salt and pepper
Grill chicken oven medium heat until the meat is no longer pink in the center and the juices run clear, approximately 25-30 minutes.
Allow chicken to cool and then cut it into bite sized pieces.
Place cubed potatoes into boiling water.
Add 1 tablespoon salt.
Boil until the potatoes are tender, approximately 20 minutes.
Drain and allow to cool.
Place chicken pieces in a large bowl.
Add cooked potatoes and all the remaining ingredients including the salt and pepper to taste.
If not serving right away, cover with plastic wrap and chill.
Garnish with chives and red peppers if desired.