Low Fat Dilled Chicken and Potato Salad
- Ready In:
- 24hrs 15mins
- Ingredients:
- 11
- Serves:
-
4
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
-
garnish
- crumbled cooked bacon, pieces (optional)
directions
- 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).
- Add chicken (cold of course), dill, green onions, lemon juice, salt & pepper(s), toss well to mix.
- Refrigerate until serving time.
- 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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RECIPE SUBMITTED BY
Shawn C
Clarksville, Tennessee
SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.