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Parsley Chicken and Potato Salad

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

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

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

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LOCATION

Directions

  • 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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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