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Chicken And Potato Salad

Chicken And Potato Salad is a home-style recipe made with Small Red Potatoes, Salt, Skinless Boneless Chicken Breasts, Medium Red Bell Pepper And Coarsely Chopped, Medium Yellow Bell Pepper And Coarsely Chopped, and Medium Scallions. Serves 1.

Ingredientes

• 10 oz
• 3/4 tsp
• 10 oz
• 1
• 1
• 8
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/3 cup
• 1 tbsp
• 1 tsp
• 1 tbsp
• 1/2 tsp
• 8

Preparo (prévia)

1. 1

   In medium saucepan, combine potatoes and 1/2 teaspoon of the salt; add water to cover.

2. 2

   Bring liquid to a boil.

3. 3

   Reduce heat to low; simmer 10-15 minutes, until potatoes are tender.

4. 4

   Drain, discarding liquid; rinse with cold water.

5. 5

   Drain again.

6. 6

   Transfer potatoes to large bowl; set aside.

7. 7

   In a large skillet, bring 2 cups water to boil.

8. 8

   Add chicken; bring liquid to boil.

9. 9

   Reduce heat to low; poach chicken 6 minutes, until cooked through.

10. 10

    With slotted spoon, transfer chicken to bowl with potatoes.

11. 11

    Add red and yellow bell peppers, scallions, parsley, thyme and zest to potato mixture; toss to combine.

12. 12

    In small jar with tight fitting lid or small bowl, combine vinegar, oil, mustard pepper and remaining 1/4 teaspoon salt; cover and shake well or, with wire whisk blend until combined.

13. 13

    Pour vinegar mixture over potato mixture; toss gently to coat.

14. 14

    Refrigerate, covered, at least 2 hours or overnight.

15. 15

    Just before serving, arrange lettuce leaves around edges of potato mixture.