Chicken Salad with Red Potatoes
Red potatoes, yellow pepper and green onions are featured in this chicken salad, which can be served as a sandwich or by itself.
Makes: 6 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 pound red potatoes, cut into 1-inch cubes
- ⅓ cup olive oil
- 3 tablespoons white balsamic vinegar or lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 3 cups chicken, cooked and cut into 1-inch cubes (or the meat from 1 medium rotisserie chicken)
- ½ medium sweet yellow pepper, diced
- ⅓ cup green onions, diced
- ½ cup Kalamata olives, chopped (optional)
Instructions
- Steam potatoes until tender, but not mushy. Rinse in cold water and set aside to cool.
- In a small bowl, whisk together olive oil, vinegar, salt, black pepper and red pepper to make dressing.
- In a large bowl, mix together chicken, yellow pepper, potatoes, green onions and olives (if using). Pour dressing over all and gently stir until chicken and veggies are coated.
- Serve chilled or at room temperature. Stir again right before serving.
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