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Another Low Cholesterol recipe, I'm not crazy about the Kalamata Olives, so they are optional with me. You can use either fresh or frozen green beans with this.
- olive oil flavored cooking spray
- 1 lb small red potato, unpeeled
- 1 1⁄2 lbs green beans
- 2 cups chicken breasts, diced and cooked
- 1⁄2 cup roasted red pepper, drained and rinsed
- 1⁄4 cup kalamata olive, drained and coarsely chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 2 medium garlic cloves, minced
- 2 teaspoons olive oil
- 2 teaspoons light brown sugar
- 1 teaspoon grated lemon zest
- 1⁄2 teaspoon dried oregano, crumbled
- Preheat the oven to 400°F
- Lightly spray a baking sheet with olive oil spray.
- Cut the potatoes into 3/4-inch cubes.
- Place them in a single layer on the baking sheet.
- Lightly spray the potatoes with olive oil spray.
- Bake, uncovered, for 35 to 40 minutes, or until the potatoes are golden brown and tender when pierced with a sharp knife.
- Meanwhile, in a large saucepan, bring enough water to cover the green beans to a boil over high heat.
- Add the green beans.
- Cook, uncovered, over medium-high heat for 6 to 8 minutes, or until the beans are tender, stirring occasionally.
- Drain well and pat dry with paper towels.
- In a large bowl, combine the beans, potatoes, chicken, peppers and olives.
- In a small bowl, whisk together the dressing ingredients until well blended listed below.
- 2 Tbls white wine vinegar.
- 2 Tbls fresh lemon juice.
- 2 medium garlic cloves, minced.
- 2 tsps olive oil.
- 2 tsps light brown sugar.
- 1 tsp grated lemon zest.
- 1/2 tsp dried oregano, crumbled
- Pour the dressing over the salad and toss to coat.