Chicken, Red Potato, and Green Bean Salad

Chicken, Red Potato, and Green Bean Salad Recipe
Becky Luigart-Stayner; Fonda Shaia
This 30-minute salad is loaded with fresh ingredients and tossed with an incredible homemade dressing.

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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

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.

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

Note:

Barbara Lauterbach,

May 2004
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