Roasted Chicken Potato Salad


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On a fresh French baguette, this light chicken salad is the perfect lunch.

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  • 3/4 lb. red potatoes
  • 3/4 lb. roasted or rotisserie chicken breast
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. Dijon mustard
  • 1 Tbs. olive oil
  • 2 Tbs. water
  • Salt and freshly ground black pepper
  • 1/2 C. diced red onion
  • 1 celery stalk, diced
  • 1/2 C. chopped fresh parsley
  • 1/2 small head romaine lettuce, washed and torn into bite-size pieces
  • 1 medium tomato, cut into wedges
  • 1/2 French baguette

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Wash unpeeled potatoes and cut into 1-inch chunks. Place in a medium saucepan and cover with cold water. Cover with a lid and boil 15 minutes or until potatoes are cooked. Meanwhile, remove skin from chicken and debone. Cut into 1-inch pieces. Whisk vinegar and mustard together in a medium-size serving bowl. Whisk in oil and water. Add salt and pepper to taste. Add chicken, onion and celery and toss well. When potatoes are cooked, drain and add, while still warm, to bowl. Toss. Add parsley. Add more salt and pepper, if needed. Place a layer of lettuce on serving platter. Spoon salad onto lettuce. Place tomatoes around edge of platter. Sprinkle tomatoes with salt and pepper. Serve with baguette.

Serves 2.

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