Chicken 'N' Spuds Salad

Good hot weather diner. Serve with rusks or water crackers, and a chilled Sauvignon Blanc. That "two buck chuck" from Trader Joe's is fine.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 5  medium  red potatoes, sliced into 1 inch dice
• 1  can  cut green beans
• 1  cup nonfat plain yogurt
• 1  cup fat-free mayonnaise (Use Smart Blend if you can get it. Healthy!)
• 2  tablespoons horseradish
• 2  cups  cooked chicken
• 1  cup  sliced celery
• 1 (2 ounce) package  toasted cashews
• 1  cup black olives
•  salad greens, if desired

Directions

1. Combine yogurt, mayo, horseradish, salt, and pepper to taste, in small bowl.
2. Set aside.
3. Boil potatoes until just done, about 15 minutes or so.
4. Cool potatoes.
5. Put all ingredients in large bowl and toss with mayo mix.
6. Chill in frige for a few hours to meld the flavors.
7. Serve over salad greens if desired.