Roast Chicken and Potato Salad
Judy Handler
ingredients
- 3/4 lb. red potatoes, washed and cut in chunks
- 3/4 lb. roast chicken breast
- 1 T. Dijon mustard
- 1 T. Evoo
- 2 T. water
- salt and pepper
- 1/2 cup diced red onion
- 1 celery stalk, diced
- 1/2 cup chopped fresh parsley
- 1 medium tomato, cut in chunks
- lettuce
directions
- 1
Place potatoes in saucepan and cover with water. Cover pan and boil 15 minutes, or until done. Drain well.
- 2
Remove skin and bones from chicken; cut into 1" pieces.
- 3
Whisk together vinegar, oil, mustard and water. Add salt and pepper to taste. Add chicken, celery, onion to dressing and toss well.
- 4
Add warm potatoes and toss. Add parsley and toss.
- 5
Place lettuce and tomatoes on plate; mound chicken salad on top.
notes
This can be easily doubled. Store bought roast chicken is fine in this recipe.
Source: Miami Herald
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews