2 small red potatoes, scrubbed well

2 small Yukon Gold potatoes, scrubbed well

1/2 lb boneless, skinless chicken breast

1/2 cup diced red onion

1 medium Empire apple, unpeeled and diced (about 3/4 cup)

1/3 cup chopped celery

1/2 cup cooked white beans

1 tsp dried rosemary or 1 tbsp fresh rosemary

1/8 tsp ground black pepper

Sea salt, to taste

 

VINAIGRETTE: 

1/4 cup fresh lemon juice (about 1 1/2 lemons)

1 tbsp extra-virgin olive oil

2 tsp stevia powder

 
 

      

INSTRUCTIONS:  

In a medium saucepan, add potatoes and cover completely in water. Bring to a boil over high heat and cook potatoes for 15 minutes or until fork tender. Drain and let cool before cutting potatoes into bite-size pieces.  

In a separate medium saucepan, add chicken and cover completely in water. Set over medium-high heat and poach chicken for 15 to 20 minutes or until cooked through and no longer pink in center. Drain and let cool before cutting chicken into bite-size pieces.

 

In a large bowl, add potatoes, chicken, onion, apple, celery, beans, rosemary, pepper and salt.

 

Prepare vinaigrette: In a medium bowl, whisk together lemon juice, oil and stevia. Pour vinaigrette over potato-chicken mixture and stir gently to coat. 

 
Eat and Enjoy!