Chicken with Dill and Potato Salad

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 2 red potatoes , cut into bite-size pieces
  • 3 Fl Oz olive oil
  • 2 Tbsp white wine vinegar
  • 1 1/4 Lb cooked chicken , cut into bite-size pieces
  • 2 Tbsp dill , minced
  • 2 scallions , finely sliced
  • 2 Tbsp lemon juice
  • 7/8 pinch cayenne
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.
Calories
600 Cal
Fat
40 g
Carbs
18 g
Protein
41 g
Fiber
1.8 g
Sugar
1.6 g
Cholesterol
120 mg
Sodium
130 mg


Nutrients

Fiber     1.8 g
Fat     40 g
Sugar     1.6 g
Carbs     18 g
Protein     41 g
Calories     600 Cal

Fats

Fat, Poly     6.4 g
Fat, Mono     22 g
Fat, Sat     8.2 g
Fat, Trans     0 g
Fat, Percent     59 %

Vitamins

Vitamin, K     34 mcg     28 %
Vitamin, A     360 IU     12 %
Vitamin, B12     0.4 mcg     18 %
Niacin     13 mg     84 %
Riboflavin     0.3 mg     22 %
Vitamin, C     16 mg     18 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.8 mg     48 %
Vitamin, E     3.4 mg     23 %
Panto, Acid     1.8 mg     35 %
Choline     110 mg     20 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     36 mcg     3.6 %
Phosphorus     320 mg     46 %
Magnesium     59 mg     14 %
Copper     0.3 mcg     28 %
Fluoride     21 mcg     520 %
Zinc     3.1 mg     29 %
Cholesterol     120 mg     1 %
Sodium     130 mg     8.6 %
Selenium     35 mcg     63 %
Manganese     0.2 mg     2.8 %
Potassium     820 mg     18 %
Iron     2.7 mg     33 %