Chicken, Red Potato and Green Bean Salad
Source of Recipe
The Web
Recipe Introduction
No longer is chicken salad just a mayonnaise-loaded goop that tastes heavy … and makes you heavy. Using a variety of zesty ingredients, chicken salads can now be a summery part of a diet.
4 servings (serving size: about 1 3/4 cups)
Red potatoes work well and add a nice color to this salad, but you can use any waxy potato, such as fingerling or white. If your potatoes aren't small, cut each into 8 wedges.
Total time: 35 minutes
List of 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 extra-virgin 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)Recipe
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.
Calories 269 (29% from fat); fat 8.8g (sat 1.8g, mono 4.4g, poly 1.6g); protein 22.4g; carbs 26.1g; fiber 5.8g; cholesterol 53mg; iron 3.8mg; sodium 761mg; calcium 96mg
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