Chicken, Red Potato, and Green Bean Salad

Total Time
35mins
Prep 10 mins
Cook 25 mins

Use may substitue fingerling or white potatoes is you wish. Serve with Garlic Parmesan toasts. From Cooking Light.

Ingredients Nutrition

Directions

  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 t 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 or tender crisp. 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.
  4. Garlic-Parmesan Toasts.
  5. Preheat oven to 425. combine 2 T grated fresh parmesan chesse, 2 T soft butter, 1/4 t salt, 1/8 t freshly ground pepper, and 1 minced garlic clove, stiring well. Spread butter mixture evenly over 8 (1 ounce) baguette slices. Bake at 425 for 6 minutes or until golden brown.
Most Helpful

I made this recipe yesterday and it's excellent! It's very easy to toss together and the dressing is nice and tangy. I cut up a rotisserie chicken and made double the recipe. I'll be making this often!

Daniela April 23, 2014