An array of chicken salad recipes

  • Updated: June 25, 2014 - 3:13 PM
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Pecan Chicken Salad.

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Potato and Chicken Salad With Salsa Verde

Serves 2.

Note: Adding a fresh herb — in this case, a mint sprig — to the cooking water is a small step that makes a big difference. The salsa verde can be refrigerated for up to 1 week. Adapted from “No Time to Cook: Fresh and Easy Recipes for a Fast Forward World,” by Donna Hay.

For the salsa verde:

• 1 c. loosely packed flat-leaf parsley leaves

• 1 c. loosely packed mint leaves

• 1/2 c. loosely packed dill sprigs

• 1/4 c. olive oil

• 1 tbsp. Dijon-style mustard

• 1 tbsp. fresh lemon juice

• Freshly cracked black pepper

 

For the salad:

• 6 fingerling potatoes

• 1 sprig mint

• Kosher salt

• 2 cooked chicken breast halves, cut into thick strips or shredded

• 1 tbsp. capers (preferably salt-packed), rinsed and drained

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