Chicken and Potao Salad

By Danielle B

Ingredients
  • • 3 small new red potatoes (about 4 oz.)

  • • 4 teaspoons orange juice

  • • 1 tablespoon spicy brown mustard

  • • 1 tablespoon honey

  • • 1 teaspoon vegetable oil

  • • 2 cups torn mixed spring greens

  • • 1 1/4 cups sliced, roasted chicken breast (about 5 oz.)

  • • 1/3 cup cherry or grape tomatoes, halved

  • • 2 tablespoons sliced green onions

  • • 1/8 teaspoon coarsely ground pepper (optional)

Directions
  1. Scrub potatoes. In small saucepan bring potatoes and enough water to cover to boiling. Reduce heat. Simmer, covered, for 12 to 18 minutes or until tender. Drain. Rinse with cold running water. Drain well. When cool enough to handle cut into slices.

  2. Meanwhile, in small bowl whisk together orange juice, mustard, honey and oil. Set aside.

  3. In medium bowl toss together potatoes, greens, chicken, tomatoes and green onion. Drizzle with mustard mixture. Toss until combined. Arrange on serving plate. Sprinkle with pepper (if desired).


Nutritional Facts

Servings
1
Calories 500
Carbs 45 g

chicken/poultry gluten free stovetop dairy free b vitamins

1 reply

Danielle B
Danielle B 2010-10-11 13:06:38 -0500 Report

Sorry but there needs to be a correction in the carbs that I missed when I posted it. The carbs are 45 g if made as directed.

Danielle :)