Parsley Chicken and Potato Salad
Inspired Taste
Updated Sep 17, 2012
Don't settle for the salad bar when you can make this simply delicious salad in just 20 minutes.
Parsley Chicken and Potato Salad
- Prep Time 20 min
- Total 30 min
- Servings 4
- Ingredients 10
Ingredients
- 1 lb unpeeled baby Yukon Gold potatoes, cut into 1/4-inch slices
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 2 cooked boneless skinless chicken breasts, cut into 1/4-inch slices
- 3 tablespoons olive oil
- 4 1/2 teaspoons cider vinegar
- 3 tablespoons chopped fresh parsley
- 1/4 cup thinly sliced red onion
- Salt and freshly ground pepper to taste
- 2 cups mixed salad greens
Instructions
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Step1In 2-quart saucepan, place potatoes and enough cold water to cover potatoes by at least 3 inches. Add 1/2 teaspoon salt. Heat to boiling; reduce heat. Cover; cook 2 to 3 minutes or until tender. Drain; keep covered 2 to 3 minutes longer.
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Step2Meanwhile, in another saucepan, heat broth to boiling. Add sliced chicken; cook 2 to 3 minutes or until heated through.
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Step3In large bowl, beat oil, vinegar and parsley with whisk. Add onion, drained potatoes, the chicken and 1/4 cup of the broth; toss. Let stand at room temperature 10 minutes. Season with salt and pepper. Serve over salad greens.
Nutrition
Nutrition Facts are not available for this recipe
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