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Low Sodium Dill Chicken with Potato Salad

Low Sodium Dill Chicken with Potato Salad

Sodium = 107 MG

2 red potatoes cut into bite-size pieces
1/4 cup plus 2 tablespoons olive oil
2 tablespoons white wine vinegar
1 1/2 lbs. cooked chicken cut into bite-size pieces
2 tablespoons Organic Dill Weed
2 finely sliced scallions
1 tablespoon lemon juice
1 tablespoon Lemon Peel
1/8 teaspoon Cayenne Pepper Medium Heat
Sea Salt to taste
Cracked Black Pepper to taste

Directions:
1. Place prepared potatoes in a steamer basket and place over boiling water
2. Cover and steam for 12 minutes
3. Move potatoes to a bowl and toss with oil and vinegar
4. Let sit for 20-25 minutes
5. Add chicken, dill, scallions, lemon juice, peel, cayenne, salt and pepper and mix all until well blended
6. Keep in refrigerator until it is time to seve

Serves: 4


Cayenne Pepper Medium Heat	Sea Salt	Cracked Black Pepper	Organic Dill Weed
Lemon Peel