Parsley Chicken and Potato Salad

Don't settle for the salad bar when you can make this simply delicious salad in just 20 minutes.

  • Prep Time 20 min
  • Total Time 30 min
  • Servings 4


lb unpeeled baby Yukon Gold potatoes, cut into 1/4-inch slices
teaspoon salt
cup chicken broth
cooked boneless skinless chicken breasts, cut into 1/4-inch slices
tablespoons olive oil
4 1/2
teaspoons cider vinegar
tablespoons chopped fresh parsley
cup thinly sliced red onion
Salt and freshly ground pepper to taste
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.

Expert Tips

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.