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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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.
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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.
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Nutrition Facts are not available for this recipe
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