Easy Summer Salad Dinner
Pair chicken with potatoes and green beans for a satisfying main-dish salad. (Serves 4)
• 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
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
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