Parsley Chicken And Potato Salad Recipes

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POTATO SALAD WITH PARSLEY



Potato Salad with Parsley image

Potato salad made with an herbed oil and vinegar dressing - excellent for lunch boxes, picnics, and anyplace you want a lighter salad - and no mayo!

Provided by Anne Murphy

Yield 2

Number Of Ingredients 4

2 pounds white potatoes
2 T cider vinegar, divided
2-3 T olive oil
2 T finely minced parsley

Steps:

  • Cook potatoes in their skins.
  • When cool enough to handle, quarter. Sprinkle 1 T vinegar over them, stir gently to distribute. Let cool completely, marinating in the vinegar.
  • Mix remaining vinegar, 2 T oil, and parsley, let sit to meld.
  • Cut potatoes into bite sized pieces. Toss with the dressing, adding up to another T of oil if you find it is needed. Chill before serving.

Nutrition Facts : Servingsize 1 serving, Calories 1226 kcal, Fat 29 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 183 mg, Carbohydrate 204 g, Sugar 14 g, Protein 26 mg

POTATO CHICKEN SALAD WITH A BASIL PARSLEY MAYONNAISE



Potato Chicken Salad with a Basil Parsley Mayonnaise image

If you like Basil then you will like this salad. With the final seasoning check I sometimes add a bit of lemon juice, and I like small new potatoes best for this salad

Provided by PetsRus

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 cups shredded cooked chicken meat
2 cups cooked potatoes, chopped
2 stalks finely sliced celery
1/2 cup finely chopped green onion
1/2 cup firmly packed fresh basil, approx
1/4 cup fresh parsley
salt & freshly ground black pepper
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 clove chopped garlic
1/2 cup mayonnaise
15 cherry tomatoes, approx or 3 tomatoes, chopped
extra basil leaves, for serving (optional)

Steps:

  • Combine in a large bowl, chicken, potatoes, celery and the onions, season to taste with salt and pepper.
  • Put in your food processor, basil, parsley, garlic some salt and pepper and process as smooth as possible.
  • Blend in the oil and vinegar.
  • Put this in a small bowl and mix with the mayonnaise.
  • Pour this over the salad and mix it very well.
  • Cover the dish, leave in the fridge for at least 2 hours.
  • When ready to serve, taste and adjust the seasoning if necessary, transfer to a shallow serving bowl and garnish with the tomatoes and some torn basil leaves.

Nutrition Facts : Calories 139.8, Fat 7.1, SaturatedFat 1, Sodium 28.3, Carbohydrate 17.7, Fiber 3.3, Sugar 3, Protein 2.8

PARSLEY CHICKEN AND POTATO SALAD



Parsley Chicken and Potato Salad image

Don't settle for the salad bar when you can make this simply delicious salad in just 20 minutes.

Provided by Inspired Taste

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 lb unpeeled baby Yukon Gold potatoes, cut into 1/4-inch slices
1/2 teaspoon salt
1/2 cup chicken broth
2 cooked boneless skinless chicken breasts, cut into 1/4-inch slices
3 tablespoons olive oil
4 1/2 teaspoons cider vinegar
3 tablespoons chopped fresh parsley
1/4 cup thinly sliced red onion
Salt and freshly ground pepper to taste
2 cups mixed salad greens

Steps:

  • In 2-quart saucepan, place potatoes and enough cold water to cover potatoes by at least 3 inches. Add 1/2 teaspoon salt. Heat to boiling; reduce heat. Cover; cook 2 to 3 minutes or until tender. Drain; keep covered 2 to 3 minutes longer.
  • Meanwhile, in another saucepan, heat broth to boiling. Add sliced chicken; cook 2 to 3 minutes or until heated through.
  • In large bowl, beat oil, vinegar and parsley with whisk. Add onion, drained potatoes, the chicken and 1/4 cup of the broth; toss. Let stand at room temperature 10 minutes. Season with salt and pepper. Serve over salad greens.

Nutrition Facts : ServingSize 1 Serving

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