Easy Summer Salad Dinner

Pair chicken with potatoes and green beans for a satisfying main-dish salad. (Serves 4)

Chicken, Red Potato, and Green Bean Salad
Servings

Garlic-Parmesan toasts: Preheat oven to 425°. Combine 2 tablespoons grated fresh Parmesan cheese, 2 tablespoons softened butter, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 minced garlic clove, stirring well. Spread butter mixture evenly over 8 (1-ounce) baguette slices. Bake at 425° for 6 minutes or until golden brown.

Sliced fresh plum tomatoes with salt and pepper

Total Time: 30 minutes

GAME PLAN

1. While potatoes and green beans cook:
• Preheat oven
• Prepare dressing
• Chop chicken and onion

QUICK TIP: Red potatoes work well and add a nice color to this salad, but you can use any waxy potato, such as fingerling or white. If your potatoes aren't small, cut each into 8 wedges.

Cooking Light, August 2007