Here is the recipe as seen in the magazine. I'll add my changes in parentheses. This turned out pretty tasty. It is a light but filling chicken salad. Easy to make and would be good for a picnic. I cant say that I would rave about it, but I would make it again.
INGREDIENTS:
2 small red potatoes, scrubbed well
2 small Yukon Gold potatoes, scrubbed well (I didn't have these so I used all redskin.)
1/2 lb boneless, skinless chicken breast
1/2 cup diced red onion
1 medium Empire apple, unpeeled and diced (about 3/4 cup)
1/3 cup chopped celery (omitted as I forgot to buy it)
1/2 cup cooked white beans
1 tsp dried rosemary or 1 tbsp fresh rosemary
1/8 tsp ground black pepper Sea salt, to taste
VINAIGRETTE:
1/4 cup fresh lemon juice (about 1 1/2 lemons)
1 tbsp extra-virgin olive oil
2 tsp stevia powder (I used organic cane sugar because I don't like stevia. I sweetened to taste but kept it tart.)
INSTRUCTIONS:
Cut up potatoes into bite size pieces and boil until fork tender. About 20 minutes. 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.
My Notes:
Update: This is even better the next day!
