Warm Chicken and Potato Salad
  • gold potatoes
  • leeks
  • coconut or other oil
  • leftover cooked chicken, cubed
For the Dressing
  • 1 Tablespoon rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 / 3 cup olive oil
  1. Peel and cook the potatoes, then cut them into large chunks.
  2. Saute sliced leeks in coconut oil.
  3. Warm the leftover chicken in the oven or microwave.
  4. Place potatoes, leeks, and chicken in a large bowl.
  5. Whisk together the dressing ingredients. Drizzle over the contents of the bowl while gently tossing to mix the ingredients.
Recipe by Gluten-Free Homemaker at http://glutenfreehomemaker.com/warm-chicken-and-potato-salad-whats-for/