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Parsley Chicken and Potato Salad

Parsley Chicken and Potato Salad
Parsley Chicken and Potato Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 230 calories, 15g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, chicken breasts, parsley, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

1
In 2-quart saucepan, place potatoes and enough cold water to cover potatoes by at least 3 inches.
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PotatoPotato
WaterWater
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Sauce PanSauce Pan
2
Add 1/2 teaspoon salt.
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SaltSalt
3
Heat to boiling; reduce heat. Cover; cook 2 to 3 minutes or until tender.
4
Drain; keep covered 2 to 3 minutes longer.
5
Meanwhile, in another saucepan, heat broth to boiling.
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BrothBroth
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Sauce PanSauce Pan
6
Add sliced chicken; cook 2 to 3 minutes or until heated through.
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Whole ChickenWhole Chicken
7
In large bowl, beat oil, vinegar and parsley with whisk.
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ParsleyParsley
VinegarVinegar
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
8
Add onion, drained potatoes, the chicken and 1/4 cup of the broth; toss.
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PotatoPotato
Whole ChickenWhole Chicken
BrothBroth
OnionOnion
9
Let stand at room temperature 10 minutes. Season with salt and pepper.
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Salt And PepperSalt And Pepper
10
Serve over salad greens.
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GreensGreens
DifficultyMedium
Ready In30 m.
Servings4
Health Score19
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
Occasions4th Of JulySummer
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