Rosemary Chicken & Potato Salad with Sweet Lemon Vinaigrette
We've taken the traditional BBQ side dish and turned it into an equally winter-friendly meal, ready in just 30 minutes and sure to refresh, thanks to its lemony vinaigrette.
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Ingredients
2 small red potatoes, scrubbed well
2 small Yukon Gold potatoes, scrubbed well
½ lb boneless, skinless chicken breast
½ cup diced red onion
1 medium Empire apple, unpeeled and diced (about ¾ cup)
1/3 cup chopped celery
½ cup cooked white beans
1 tsp dried rosemary or 1 tbsp fresh rosemary
1 /8 tsp ground black
Sea salt, to taste
Vinaigrette
¼ cup fresh lemon juice (about 1½ lemons)
1 tbsp extra-virgin olive oil
2 tsp stevia powder
Preparation
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.
Nutrition Information
- Serving Size 2½ cups
- Calories 441
- Carbohydrate Content 58 g
- Cholesterol Content 65 mg
- Fat Content 9 g
- Fiber Content 9 g
- Protein Content 35 g
- Saturated Fat Content 1.5 g
- Sodium Content 104 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 3 g