Warm Chicken and Potato Salad
  • 5 gold potatoes
  • 2 - 3 leeks or 1 medium yellow onion
  • coconut or other oil
  • 2 cups 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. Slice the leeks or chop the onion and saute in coconut oil.
  3. Heat 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 https://glutenfreehomemaker.com/warm-chicken-and-potato-salad-whats-for/