Chicken, Red Potato, and Green Bean Salad

9 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: about 1 3/4 cups)
By Barbara Lauterbach
May 2004
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 269
  • Caloriesfromfat 29%
  • Fat 8.8g
  • Satfat 1.8g
  • Monofat 4.4g
  • Polyfat 1.6g
  • Protein 22.4g
  • Carbohydrate 26.1g
  • Fiber 5.8g
  • Cholesterol 53mg
  • Iron 3.8mg
  • Sodium 761mg
  • Calcium 96mg

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

CookingLady's Review

CookingLady
June 14, 2011
This was delicious, my whole family loved it. Very light and fresh. Next time I would double the dressing to have a little more, it was yummy. I used dried parsley because I did not have fresh, and I cooked the green beans separately, while the potatoes were cooling so that I could get both vegetables cooked perfectly. My potatoes took close to 20 mins and I didn't want mushy green beans. Lastly, I only used 3/4 of the lettuce for my family of 4. That was enough!

Marycate's Review

Skippytracer
May 25, 2011
I loved it. I may try to add more green beans next time. The salad dressing was light and tangy. I did not immediately mix all the potato/bean mixture with the greens so I could eat the next day. It did take only 30 minutes to make.

lizencarn's Review

lizencarn
March 27, 2011
Interesting cross between leafy greens and potato salad. Last-minute dinner guest was somewhat apprehensive at first, but grabbed a large 2nd helping after tasting this tangy salad and even asked for the recipe! A little unusual, but definitely worth a try!

Erica8's Review

Swenfenn
July 23, 2010
Though I was disappointed in this recipe before, after reading several positive reviews I thought I would try it again. Unfortunately, it was even worse than I remembered. The flavor combination was simply not appealing at all, and I ended up throwing it away. A big waste and a big disappointment.

Skippytracer's Review

Erica8
July 31, 2009
I wasn't crazy about this recipe. We've made a nicoise salad with grilled tuna that has similar flavors but which I like much better. I'll be sticking with that recipe in the future.

cctate's Review

Marycate
May 06, 2009
Becareful not to overcook the potatoes. I think next time I'd cook them separate from the green beans.

Swenfenn's Review

moeteddy
April 29, 2009
Made this for dinner last night - great recipe! Used cilantro instead of parsley and it was wonderful and very fresh tasting. Will definitely make it again, and will try different variations.

tbrown1025's Review

tbrown1025
March 17, 2009
This was a wonderful salad! It made a great date meal for the hubby and I -- would be perfect with feta cheese. The dressing was nice as well -- I let ours cool in the fridge as I'm a fan of cold dressing rather than room temp.

moeteddy's Review

cctate
February 01, 2009
This was good. I added a few sliced mushrooms and I used Romaine lettuce. Very good.
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