Chicken salad recipe to try out
•2 cups cubed, cooked chicken
•1 cup cubed, cooked potatoes
•3 cups raw, cut up vegetables such as cucumber, carrots, white onions, lettus, potatoes, cherry tomatoes.
1 clove garlic
•1/2 teaspoon salt and freshly grind pepper to taste
•3 tablespoons of vinegar
•1/2 cup olive or canola oil, or a mixture of the two
Cook 8 oz. boneless, skinless chicken breasts, lightly salted (poach or pan grill) and cut into cubes.
•Cut potatoes into cubes, or peel and dice 2 medium or 1 large potato, cover with lightly salted water in a small saucepan and cook until just barely tender, about 15 minutes.
• Peel the stalk and slice crosswise into coins. Peel and dice the carrot. Rinse the tomatoes and slice in half, or leave whole, if preferred.
•Then chop the vegetables
•Mix everything together and add about 1/2 cup vinagrette. Stir gently. Add more dressing if you wish.