Recipe by xpnsve
Great make-ahead dish that is a meal in itself. Save time and pick up a rotisserie chicken at the supermarket and discard the skin. 5 points per serving.
- 1 lb small red potato, scrubbed
- cooking spray (1 serving)
- 2 lbs boneless skinless chicken breasts
- 3⁄4 lb green beans
- 2 medium celery ribs, thinly sliced
- 4 ounces green seedless grapes, halved (about 1 cup)
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup reduced-sodium fat-free chicken broth
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh tarragon leaves, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup olive oil
Directions See How It's Made
- Bring a large pot of water to a boil over high heat, add the potatoes, and cook until tender when pierced with a fork, about 20 minutes. Remove from the water with a slotted spoon or strainer; set potatoes aside but maintain the water's boil.
- Meanwhile, spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken breasts 5 inches from the heat, turning occasionally, until cooked through, about 10 minutes. Set aside.
- Add the green beans to the boiling water; blanch until crisp-tender (no more than 2 minutes), then drain in a colander set in the sink.
- When the chicken is cool enough to handle, cut it into bite-size chunks. Slice the potatoes into 1-inch chunks, cut the beans into 1-inch strips, and gently toss with the chicken. Add the celery and grapes.
- Whisk the lemon juice, broth, and mustard in a small bowl; whisk in the tarragon, salt, and pepper. Drizzle in the olive oil in a slow stream, whisking all the while, until the dressing turns creamy, about 1 minute. Toss the salad with this dressing, taking care not to break up the potatoes. If desired, cover and refrigerate for up to 2 days.