Warm Chicken and Potato Salad
Source of Recipe
unknown
Recipe Introduction
Serves: 1
List of Ingredients
3 oz. ckicken, cut into cubes
1 t. cornstarch
1/4 c. diced onion
1/4 c. green bell pepper strips
1/2 c. canned chicken broth (I use fat-free)
1/4 lb. cooked small red potatoes, cut into quarters
1 T. apple cider vinegar
1/2 t. sugar
Dash pepperRecipe
On sheet of wax pepper dredge chicken in cornstarch; set aside.
In 9-inch well sprayed non-stick skillet add chicken and cook over medium-high heat, stirring frequently, until lightly browned on all sides, about 3 minutes.
Add onion and bell pepper and cook, stirring frequently, until tender-crisp, about 2 minutes.
Add broth and bring mixture to a boil.
Add remining ingredients and stir to combine. Reduce heat to low and let simmer until potatoes are heated through, about 5 minutes.
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