Recipes

INGREDIENTS:

• 2 small red potatoes, scrubbed well
• 2 small Yukon Gold potatoes, scrubbed well
• 1/2 lb boneless, skinless chicken breast
• 1/2 cup diced red onion
• 1 medium Empire apple, unpeeled and diced (about 3/4 cup)
• 1/3 cup chopped celery
• 1/2 cup cooked white beans
• 1 tsp dried rosemary or 1 tbsp fresh rosemary
• 1/8 tsp ground black pepper
• Sea salt, to taste

• 1/4 cup fresh lemon juice (about 1 1/2 lemons)
• 1 tbsp extra-virgin olive oil
• 2 tsp stevia powder

INSTRUCTIONS:

1. In a medium saucepan, add potatoes and cover completely in water. Bring to a boil over high heat and cook potatoes for 15 minutes or until fork tender. Drain and let cool before cutting potatoes into bite-size pieces.  
2. In a separate medium saucepan, add chicken and cover completely in water. Set over medium-high heat and poach chicken for 15 to 20 minutes or until cooked through and no longer pink in center. Drain and let cool before cutting chicken into bite-size pieces.
3. In a large bowl, add potatoes, chicken, onion, apple, celery, beans, rosemary, pepper and salt.
4. Prepare vinaigrette: In a medium bowl, whisk together lemon juice, oil and stevia. Pour vinaigrette over potato-chicken mixture and stir gently to coat.