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Total Time
30mins
Prep 10 mins
Cook 20 mins

A delicious salad for summer. Chicken and potatoes complement each other in a savory, low-fat salad that is loaded with protein. Serve warm or cold.

Ingredients Nutrition

  • 4 medium potatoes, cut into 3/4 inch chunks (1lb)
  • 2 cups green beans
  • 2 cups cubed cooked chicken breasts
  • 23 cup celery, sliced
  • salad greens (optional)
  • Dressing

  • 12 cup silken tofu
  • 13 cup low-fat ranch dressing
  • 14 teaspoon salt
  • 1 dash pepper

Directions

  1. In a large pan, bring 6 cups of water to a boil & add potatoes.
  2. Reduce heat and simmer for 5 minutes.
  3. Add beans and cook an additional 8 - 12 minutes.
  4. Drain and rinse briefly with cold water.
  5. drain well.
  6. Place in a large serving bowl.
  7. Add chicken and celery.
  8. Dressing:.
  9. In a bllender, combine all dressing ingredients.
  10. Pour dressing over salad & toss gently.
  11. Serve over a plate of salad greens.