PARSLEY CHICKEN AND POTATO SALAD

Parsley Chicken and Potato Salad image

Provided by Inspired Taste

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

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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:

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.
Meanwhile, in another saucepan, heat broth to boiling. Add sliced chicken; cook 2 to 3 minutes or until heated through.
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.

Nutrition Facts : ServingSize 1 Serving