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    You are in: Home / Recipes / New Potato & Chicken Salad Recipe
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    New Potato & Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    bert's Note:

    I have never found raspberry vinegar that this recipe calls for so I just use the red wine vinegar and it is great, too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Garnish

    Directions:

    1. 1
      Sprinkle chicken breasts with cornstarch.
    2. 2
      Cook in hot oil (12" skillet) and season with pepper, garlic and 1/4 tsp salt.
    3. 3
      Cook until browned, about 4-5 minutes each side.
    4. 4
      Remove from pan and keep warm.
    5. 5
      Reserve pan and drippings.
    6. 6
      Cook potatoes until soft.
    7. 7
      Cool 5 minutes.
    8. 8
      Cut into quarters.
    9. 9
      Reheat reserved pan and add potatoes.
    10. 10
      Cook until nicely browned.
    11. 11
      Set aside.
    12. 12
      In large bowl, combine radicchio and salad greens, tomatoes and feta cheese.
    13. 13
      Slice warm chicken breasts into bite-size pieces.
    14. 14
      Add to salad mixture, along with warm potatoes.
    15. 15
      Combine dressing ingredients.
    16. 16
      Toss with salad.
    17. 17
      Garnish with nuts.

    Ratings & Reviews:

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    Nutritional Facts for New Potato & Chicken Salad

    Serving Size: 1 (579 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 991.5
     
    Calories from Fat 472
    47%
    Total Fat 52.4 g
    80%
    Saturated Fat 15.3 g
    76%
    Cholesterol 88.3 mg
    29%
    Sodium 914.9 mg
    38%
    Total Carbohydrate 101.9 g
    33%
    Dietary Fiber 13.9 g
    55%
    Sugars 8.9 g
    35%
    Protein 32.3 g
    64%

    The following items or measurements are not included:

    raspberry vinegar

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