Parsley Chicken and Potato Salad

  • Prep 20 min
  • Total 30 min
  • Servings 4
Parsley Chicken and Potato Salad


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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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