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Parsley Chicken and Potato Salad
Parsley Chicken and Potato Salad
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Prep Time:
20 minutes
Total Time:
30 minutes
Whip up a delectable salad in no time, far better than the salad bar.
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
Instructions:
  • In a 2-quart saucepan, add potatoes and cover with cold water by at least 3 inches. Stir in 1/2 teaspoon of salt. Bring to a boil, then simmer with the lid on for 2 to 3 minutes until potatoes are tender. Drain and let sit covered for an additional 2 to 3 minutes.
  • While you wait, in a separate saucepan, bring the broth to a boil. Add the sliced chicken and cook for 2 to 3 minutes until heated through.
  • In a large bowl, whisk together the oil, vinegar, and parsley. Add the onion, drained potatoes, chicken, and 1/4 cup broth; mix well. Allow the flavors to meld at room temperature for 10 minutes. Season with salt and pepper, then serve over salad greens.

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