Chicken, Red Potato, and Green Bean Salad

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 29%
  • Fat: 8.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 22.4g
  • Carbohydrate: 26.1g
  • Fiber: 5.8g
  • Cholesterol: 53mg
  • Iron: 3.8mg
  • Sodium: 761mg
  • Calcium: 96mg

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

  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.
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