Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
40 Mins
Makes 10 cups (serving size: 1 cup)

This dish unites two of our favorite salads with a light, herby vinaigrette. Add crusty bread and a glass of Sauvignon Blanc, and you've got "a wonderful salad for parties and potlucks," says Levy.

How to Make It

Step 1

Heat an 8-qt. pot of salted water over medium heat. Put chicken and potatoes in to poach when barely simmering. Continue to simmer until chicken is cooked through and potatoes are tender when pierced, about 15 minutes. Drain, then shred chicken.

Step 2

Meanwhile, mix remaining ingredients in a large bowl. Add chicken and potatoes, tossing to combine.

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