Ingredients:
2 tablespoons olive oil
3 cups yukon gold potatoes, cooked and diced 1/2 inch ( 8 ounces)
1 1/2 cups diced fennel, 1/2 inch ( 6 ounces)
1 cup sliced celery
2 cups roasted skinned and boneless cooked chicken, chopped
2/3 cup california ripe olives, halved
1 1/2 tablespoons chopped chives
1 tablespoon chopped dill
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Directions:
Heat oil in a large skillet over medium-high heat. Add potatoes and fennel and cook 5 to 6 minutes until golden. Add red onion, celery and chicken; cook and stir 4 to 6 minutes, until vegetables are tender and chicken is golden.
Mix in California Ripe Olives, chives, dill, salt and pepper and remove from heat.
Divide evenly among 4 plates.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.