Chicken with Dill and Potato Salad
Preparation: 15 min.
Cooking: 10 min.
Total: 25 min.
- 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.