Chicken Salad With Green Beans and Potatoes

Photo: psfreeman

When trimming green beans, you need to remove only the stem end. Recipe by Sara Quessenberry, July 2009; from the Real Simple website:

Yield: 4 servings
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  • 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. 1. Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.
  2. 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. 3. In a small bowl, whisk together the oil, mustard, vinegar, and ¼ teaspoon each salt and pepper.
  4. 4. Divide the chicken, watercress, bell pepper, potatoes, and beans among plates. Drizzle with the dressing.
April 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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