This light, summer roasted chicken potato salad uses only one pot. It won't heat up your kitchen and 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.
Helpful Hints:
_ Any type of waxy potato such as yellow or new potatoes can be used.
_ Six tablespoons reduced-fat oil and vinegar dressing can be used instead of the dressing recipe given.
Countdown:
_ Place potatoes on to cook.
_ Make dressing.
_ Complete salad.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: } pounds red potatoes, 1 small red onion, 1 small bunch parsley, 1 bunch celery, 1 small head Romaine lettuce, 1 medium tomato, } pound roasted or rotisserie chicken breast, 1 jar Dijon mustard, 1 bottle balsamic vinegar and 1 French baguette.
Staples: olive oil, salt and black peppercorns.
