Herb Garden Chicken Salad - cooking recipe

Ingredients

2 whole broiler-fryer chicken breasts, halved
3 qt. water
16 small new potatoes, halved
2 c. chopped celery
1 c. chopped scallions (green and white part)
2/3 c. cooking oil
1/3 c. wine vinegar
1 Tbsp. fresh lemon juice
2 tsp. each: basil, dill weed and dried mint
1 tsp. sugar
1 tsp. salt

Preparation

Place chicken in Dutch oven (large pot); add water.
Cover and simmer 10 minutes.
Add potatoes; cover and simmer about 20 minutes or until fork can be inserted in chicken with ease.
Cool; drain.