Chicken Salad With Green Beans and Potatoes
- 1 pound(s) small new potatoes, halved
- 8 ounce(s) green beans
- 3 tablespoon(s) extra-virgin olive oil
- 2 teaspoon(s) Dijon mustard
- 1 tablespoon(s) white wine vinegar
- Kosher salt and black pepper
- 1 2- to 2 1/2- pound(s) rotisserie chicken, meat shredded
- 1 bunch(es) watercress, thick stems removed
- 1 yellow bell pepper, sliced
- 1. Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.
- 2. Add the green beans and cook, covered, until the potatoes and beans are tender, 4 to 5 minutes. Run under cold water to cool.
- 3. In a small bowl, whisk together the oil, mustard, vinegar, and ¼ teaspoon each salt and pepper.
- 4. Divide the chicken, watercress, bell pepper, potatoes, and beans among plates. Drizzle with the dressing.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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