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Chicken, Red Potato, and Green Bean Salad

Chicken, Red Potato, and Green Bean Salad
Becky Luigart-Stayner; Fonda Shaia
Yield

4 servings (serving size: about 1 3/4 cups)

This 30-minute salad is loaded with fresh ingredients and tossed with an incredible homemade dressing.

Ingredients

  • Dressing:
  • 1/3 cup coarsely chopped fresh parsley
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • Salad:
  • 1 pound small red potatoes
  • 1 teaspoon salt
  • 1/2 pound diagonally cut green beans
  • 2 cups cubed cooked chicken (about 8 ounces)
  • 2 tablespoons chopped red onion
  • 1 (10-ounce) package gourmet salad greens (about 6 cups)

Nutrition Information

  • calories 269
  • caloriesfromfat 29 %
  • fat 8.8 g
  • satfat 1.8 g
  • monofat 4.4 g
  • polyfat 1.6 g
  • protein 22.4 g
  • carbohydrate 26.1 g
  • fiber 5.8 g
  • cholesterol 53 mg
  • iron 3.8 mg
  • sodium 761 mg
  • calcium 96 mg

How to Make It

  1. To prepare dressing, combine first 8 ingredients, stirring well with a whisk.

  2. To prepare salad, place potatoes in a saucepan; cover with water. Add 1 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans, and cook an additional 4 minutes or until beans are crisp-tender. Drain. Rinse with cold water; drain well.

  3. Quarter potatoes. Place the potatoes, beans, chicken, onion, and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve immediately.