"From a Diabetic cookbook. Dietary exchanges are 2 starch, 3 meat, 1 fat. Makes 4 servings."
yukon gold potatoes, cooked and diced 1/2 inch
( 8 ounces)
1 1/2 cups
diced fennel, 1/2 inch
( 6 ounces)
roasted skinned and boneless cooked chicken, chopped
california ripe olives, halved
1 1/2 tablespoons
ground black pepper
Heat oil in a large skillet over medium-high heat. Add potatoes and fennel and cook 5 to 6 minutes until golden. Add red onion, celery and chicken; cook and stir 4 to 6 minutes, until vegetables are tender and chicken is golden.
Mix in California Ripe Olives, chives, dill, salt and pepper and remove from heat.