Low Fat Dilled Chicken and Potato Salad |
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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 4 |
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A great little salad that travels to picnics, or tailgating because there is no mayonnaise. Treat as a side dish or eat in avocado halves or even a hollowed out tomato (of course save that tomato inside for a sauce) use your imagination on how to serve this amazing summer time dish. this can be made in the same day but is better if the potatoes have overnight to get really cold in the refrigerator. you can also choose to serve this dish at room temperature. but a cold salad is better on a hot summer day Ingredients:
2 medium red potatoes, scrubbed and diced small |
6 tablespoons olive oil |
2 teaspoons white wine vinegar |
1 1/4 lbs boneless skinless chicken breasts, cooked and cut in to small pieces |
2 tablespoons fresh dill (1 1/2 t if dried) |
2 green onions, finely sliced |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/4 black pepper |
cayenne pepper, dash if desired |
crumbled cooked bacon, pieces (optional) |
Directions:
1. Boil potatoes about 10 minutes drain WELL, toss with oil and vinegar while still warm. let cool then refrigerate overnight to get very cold (this is a good tip for any type potato salad- prevents breaking apart when mixing ingredients).
2. Add chicken (cold of course), dill, green onions, lemon juice, salt & pepper(s), toss well to mix.
3. Refrigerate until serving time.
4. Serve how you like in an avocado half, scooped out tomato, or even a boiled bell pepper. or maybe just as a side dish for a picnic of grilled meats and vegetables. Garnish the top dish with crumbled bacon is if desired.
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