This is a winter-friendly recipe, taking some BBQ favorites and bringing them in the house. Potatoes, especially white potatoes, get a bad rep. But when cooked with health in mind, they are actually low in fat, high in fiber (especially with the skin on), rich in antioxidants, vitamins and minerals – including Vitamin C, Vitamin B6 and potassium. The chicken adds a great source of protein to the dish, while the potato provides complex carbohydrates. I recommended serving with additional leafy greens to complete the meal!
ROSEMARY CHICKEN AND POTATO SALAD adapted from www.cleaneatingmag.com
ingredients
- 2 small red potatoes, scrubbed well
- 2 small Yukon Gold potatoes, scrubbed well
- 1/2 lb boneless, skinless chicken breast
- 1/2 cup diced red onion
- 1 medium apple, unpeeled and diced (about 3/4 cup)
- 1/3 cup organic chopped celery
- 1/2 cup cooked white beans
- 1 tsp dried rosemary or 1 tbsp fresh rosemary
- 1/8 tsp ground black pepper
- 1/2 -1 cup chopped heirloom tomato
Vinaigrette ingredients
- 1/4 cup fresh lemon juice
- 1 tbsp extra-virgin olive oil or grape seed oil
- 2 tsp stevia powder
instructions
- In a medium saucepan, add potatoes and cover completely in water. Bring to a boil over high heat and cook potatoes for 15 minutes or until fork tender. Drain and let cool before cutting potatoes into bite-size pieces.
- In a separate medium saucepan, add chicken and cover completely in water. Set over medium-high heat and poach chicken for 15 to 20 minutes or until cooked through and no longer pink in center. Drain and let cool before cutting chicken into bite-size pieces.
- In a large bowl, add potatoes, chicken, onion, apple, celery, beans, rosemary, pepper and salt.
- Prepare vinaigrette: In a medium bowl, whisk together lemon juice, oil and stevia. Pour vinaigrette over potato-chicken mixture and stir gently to coat. Top with fresh chopped tomatoes.
“Remember that happiness is a way of travel—not a destination.” ~Roy M. Goodman
Be Well ~Meg @REJOOVwithMeg
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