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Chicken and Potato Salad with Herbs





Yields
Makes 10 cups (serving size: 1 cup)



Total Time
40 mins

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.

su-Chicken and Potato Salad with Herbs




Photo: Annabelle Breakey; Styling: Karen Shinto
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories125
% Daily Value *
Total Fat 7.8g10%

Saturated Fat 1.1g6%
Cholesterol 13mg5%
Sodium 197mg9%
Total Carbohydrate 8.7g4%

Dietary Fiber 1.4g5%
Protein 5.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.