Summer Harvest Chicken-Potato Salad
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 medium potatoes, cut into 3/4 inch chunks (1lb)
- 2 cups green beans
- 2 cups cubed cooked chicken breasts
- 2⁄3 cup celery, sliced
- salad greens (optional)
-
Dressing
- 1⁄2 cup silken tofu
- 1⁄3 cup low-fat ranch dressing
- 1⁄4 teaspoon salt
- 1 dash pepper
directions
- In a large pan, bring 6 cups of water to a boil & add potatoes.
- Reduce heat and simmer for 5 minutes.
- Add beans and cook an additional 8 - 12 minutes.
- Drain and rinse briefly with cold water.
- drain well.
- Place in a large serving bowl.
- Add chicken and celery.
-
Dressing:
- In a bllender, combine all dressing ingredients.
- Pour dressing over salad & toss gently.
- Serve over a plate of salad greens.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
I live with my husband in Joliet, IL. I'm a network administrator and also teach step aerobics. My hobby during warmer weather is my vegetable garden. I love to cook and make up interesting recipes. I've recently been put on a restricted diet. No dairy, gluten, wheat, oats, sugar. So, I'm looking for ways to spice up my meals. I cook non-restricted meals often as my husband can eat whatever he wants and I love to cook for him. But, once a week, I make him something "interesting" and healthy and he has to at least try it. So far, it's been a big hit.