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Poultry Diced Chicken and Potato Salad
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| Dressing: 1/3 cup red wine vinegar 1 tsp sugar 2-3 T Dijon mustard S&P to taste 1 cup olive oil Salad: | |
| 2 | whole boneless chicken breasts, cooked |
| 1 1/2 pounds | small potatoes, cooked in chicken broth |
| 1 large | red pepper, chpd 4-5 scallions, sliced 1/4 cup fresh dill chpd |
Optional Garnishes- tomatoes, black olives, melon balls or other fruit
(marinate chicken with teriyaki several hours before cooking)
Combine vinegar, sugar, mustard, S&P in food processor. Add oil and blend, refrigerate.
Cut chicken into large bite sized pieces. Mix with potatoes, pepper, scallions and dill. Refrigerate. Just before serving, add dressing to taste.
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