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Parsley Chicken and Potato Salad

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  • Prep 20 min
  • Total 30 min
  • Servings 4
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Don't settle for the salad bar when you can make this simply delicious salad in just 20 minutes.
By Inspired Taste
Updated Sep 17, 2012
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Other small potatoes, such as red or white, will work in this recipe.
  • tip 2
    Substitute shallots or green onions for the red onion.
  • tip 3
    Use your favorite store-bought vinaigrette instead of the oil and vinegar, if desired.

Nutrition

Nutrition Facts are not available for this recipe
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