Parsley Chicken and Potato Salad

Parsley Chicken and Potato Salad

Bloggers Adam and Joanne Gallagher from Inspired Taste make a simple and light salad with potatoes, chicken and greens.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  1. In 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.
  2. Meanwhile, in another saucepan, heat broth to boiling. Add sliced chicken; cook 2 to 3 minutes or until heated through.
  3. In 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Other small potatoes, such as red or white, will work in this recipe.
Substitute shallots or green onions for the red onion.
Use your favorite store-bought vinaigrette instead of the oil and vinegar, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.