This dish unites two of our favorite salads with a light, herby vinaigrette. Add crusty bread and a glass of Sauvignon Blanc, and you’ve got “a wonderful salad for parties and potlucks,” says Levy.
2 boned, skinned chicken breast halves
1 pound small red-skinned new potatoes, halved
2 cups sliced celery
1 cup sliced green onions
1/3 cup olive oil
1/3 cup white wine vinegar
1 tablespoon lemon juice
1 tablespoon chopped basil
1 tablespoon chopped dill
1 tablespoon chopped mint leaves
1 teaspoon kosher salt
How to Make It
Heat an 8-qt. pot of salted water over medium heat. Put chicken and potatoes in to poach when barely simmering. Continue to simmer until chicken is cooked through and potatoes are tender when pierced, about 15 minutes. Drain, then shred chicken.
Meanwhile, mix remaining ingredients in a large bowl. Add chicken and potatoes, tossing to combine.