Keep dinner light with chicken potato salad
As summer seems to want to linger, there’s still time to make this light roasted chicken potato salad. Using only one pot, it won’t heat up your kitchen and it takes only 20 minutes to make.
I use a bought roasted or rotisserie chicken breast for the salad. It is cooked on the bone and generally is moist and flavorful. There are many brands of roasted chicken breast that are boned, skinned and cut ready to use. These will work fine in this recipe and will shorten the preparation time.
ROASTED CHICKEN POTATO SALAD
Serves 2
¾ pounds red potatoes ¾ pound roasted or rotisserie chicken breast 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 tablespoon olive oil 2 tablespoons water Salt and freshly ground black pepper ½ cup diced red onion 1 cup celery diced ½ cup chopped fresh parsley Several leaves Romaine lettuce, washed and torn into bite-size pieces 1 medium tomato, cut into wedges ¼ whole wheat French baguette
Wash potatoes, do not peel and cut into 1-inch chunks. Place in a mediumsize saucepan and cover with cold water. Cover with a lid and boil 15 minutes or until potatoes are cooked.
Meanwhile, remove skin from chicken and remove meat from bones. Cut into 1-inch pieces. Whisk the vinegar and mustard together in a mediumsize serving bowl. Whisk in the oil and water. Add salt and pepper to taste. Add chicken, onion, and celery and toss well. When potatoes are cooked, drain and add, while still warm, to the bowl. Toss. Add parsley. Add more salt and pepper, if needed.
Place a layer of lettuce leaves on 2 dinner plates. Spoon salad onto lettuce. Place tomatoes around edge of platter. Sprinkle tomatoes with salt and pepper. Serve with baguette.
PER SERVING: 560 calories (22 percent from fat), 13.7 g fat (2.4 g saturated, 5.2 g monounsaturated), 147 mg cholesterol, 53.1 g protein, 55.2 g carbohydrates, 7.8 g fiber, 401 mg sodium.