ABC Potato Salad
M, E, W, P, S and N
4 boneless, skinless chicken breast halves
1 lb red potatoes
1 lb Yukon gold (or other "buttery") potatoes
1 bundle asparagus spears (approximately 1 lb)
½ cup olive oil
⅓ cup balsamic vinegar (regular or white)
2 T Dijon mustard
Salt to taste
Pepper to taste
1 T dried dill (optional)
1 T dried basil (optional)
Cook the chicken in whatever manner you prefer. Cut cooked chicken into bite-sized pieces. Cool slightly.
While the chicken is cooking, wash the potatoes and cut into bite-sized pieces. Steam them for about 8 minutes (they will not be tender yet).
While the potatoes are steaming, prepare, wash and trim the asparagus. Cut asparagus spears into 2-inch pieces. After the potatoes have cooked for 8 minutes, add the asparagus and continue to steam for another 7 minutes until the asparagus is tender (15 minutes total for the potatoes). Cool slightly.
While the asparagus is cooking, prepare the dressing. Whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and either the dill or basil.
In a large bowl, combine the chicken, potatoes, asparagus and dressing. Toss to coat. Add additional dill or basil if you would like more flavor. Can be served warm or cold. Serves 4-6.
Reproduced courtesy of Kids With Food Allergies
Created by rachelandtyke
M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free
Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.