Salads

Tangy Chicken and Potato Salad

4 Servings

1 pound small red potatoes
12 medium spears asparagus
4 slices thick cut uncooked bacon
1 small onion, chopped
2 cups shredded cooked chicken
1 teaspoon dried rosemary
½ teaspoon crushed red pepper flakes
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons water
¼ cup cider vinegar
3 tablespoons sugar

Break ends off of asparagus then chop into 1 to 1½" pieces. Drop into salted, boiling water and let cook for approximately 2 minutes until they are tender and bright green. Once tender, use a slotted spoon to remove from the boiling water and immediately put them in a bowl of ice water to cool for about 1 minute. Drain the water and set the asparagus aside.

Cut potatoes into 1" pieces and add to the boiling water. Cook for about 10 to 15 minutes until the potatoes are tender and easily pierced with a fork or knife. Drain and set aside.

While potatoes are cooking, cut bacon into 1" pieces, then fry in a skillet over medium heat until crisp. Once browned and crispy, remove the bacon from the pan using a slotted spoon, leaving the bacon fat in the skillet.

Cook the onions in the bacon fat until golden and tender, about 4 to 5 minutes over medium low heat. When tender, add the shredded chicken, rosemary, chili flakes, salt, and pepper and cook 1 to 2 minutes to warm the chicken through. Set aside.

In a medium bowl, whisk together the water, vinegar, and sugar. Add in the warm potatoes and stir to thoroughly coat the potatoes in the vinaigrette. Gently stir in the chicken and onion mixture, bacon, and asparagus. Taste for seasoning, and add salt if needed.

Cover the bowl with plastic wrap and refrigerate at least 2 hours to allow the flavors to combine and the dressing to be absorbed by the potatoes. Stir occasionally, if possible.

Serve cold or at room temperature.

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