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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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.