Chicken with Dill and Potato Salad
Prep: 15 min, Cook: 10 min.
- 2 red potatoes, cut into bite-size pieces
- 1/4 cup plus 2 Tbs. olive oil
- 2 Tbs. white wine vinegar
- 1-1/4 lbs. cooked chicken, cut into bite-size pieces
- 2 Tbs. fresh dill, minced
- 2 scallions, finely sliced
- 2 Tbs. lemon juice
- 1/8 tsp. cayenne pepper
Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain. Toss warm potatoes with oil and vinegar.
Let cool 15-20 minutes, tossing several times. Add chicken, dill, remaining ingredients and salt and pepper to taste. Toss to mix well. Cover and refrigerate until serving time. Serve slightly chilled or at room temperature.
Per serving: calories 475, fat 25.4g, 48% calories from fat, cholesterol 120mg, protein 46.4g, carbohydrates 15.5g, fiber 2.2g, sugar 2.9g, sodium 107mg, diet points 11.7.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.4, Sugar: 0.0, Very lean meat protein: 5.7
view detailed nutritional information
The recommended wines are: White Zinfandel, Fumé Blanc, or Chenin Blanc.