Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsMakes 10 cups (serving size: 1 cup)
AuthorJane Levy, Henderson, NV,
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.

How to Make It

Step 1
1

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.

Step 2
2

Meanwhile, mix remaining ingredients in a large bowl. Add chicken and potatoes, tossing to combine.

Ingredients

 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

Directions

Step 1
1

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.

Step 2
2

Meanwhile, mix remaining ingredients in a large bowl. Add chicken and potatoes, tossing to combine.

Chicken and Potato Salad with Herbs