2- Coat the diced potatoes with the extra virgin olive oil.
3- Sprinkle with onion powder and rosemary.
4- Make sure that all sides of the potatoes are coated with the oil.
5- Put the potatoes on a baking sheet and then place them on the center rack of the oven.
6- Bake until they are golden brown, it should take 20-35 minutes.
7- While potatoes are cooking you can place the chicken breast in a small saucepan.
8- Add the cup of chicken stock and 1 cup of water to the saucepan.
9- The chicken breast should be covered with liquid.
10- Poach over medium heat for 15 minutes.
11- Allow chicken to rest until cool and then dice into small bite-sized pieces.
12- Combine the chicken, baked potatoes, onion, celery, garlic, vegan mayonnaise and other remaining ingredients in a large bowl. Stir just until combined.
13- Put in the refrigerator for 1 hour (or more) before serving.
14- Use the Romaine lettuce leaves to form chicken salad wraps. (Optional)
Return from Chicken Salad to Diet Guidelines
Contact us | Site Map | Disclosure Policy | Disclaimer | Privacy Policy | About us