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Salad: Balsamic Mustard Potato Chicken Salad

Source of Recipe

Stephoney


Recipe Introduction

From member Stephoney: This is a great recipe to make when you have leftover chicken (gee, who would have left over chicken around?) & potatoes!!! I was at a crisis for something with more flavor than a grilled breast and baked potato. Try making it overnight and let the flavors combine. This is a great salad to eat on the go. I make it in bulk and store it in the fridge for lunch and dinner. You could use turkey instead of chicken if you prefer.

List of Ingredients

2 oz cubed chicken
cubed baked potatoes
whole fresh snap peas--not cooked (broccoli, frozen peas, or green beans work great. Cook the broccoli or beans before you add them.)

Dressing:
* balsamic vinegar
* 1-2 tbsp dry mustard powder ()
* minced garlic (I use bottled for convenience)
* thyme and/or oregano
* pepper to taste


Recipe

Combine chicken, potatoes and fresh peas in a bowl. In a separate bowl, combine the dressing ingredients. Mix well. Add dressing to chicken, potatoes and peas. Allow them to sit overnight in the refrigerator to combine flavors.

Compatible with Body Type:
Breakfast
Morning Snack
Lunch A-B-C-D-E
Afternoon Snack
Dinner A-B-C-D-E
Evening Snack

This Recipe Contains: Protein B, Carbohydrate A, Vegetable A