Chicken, Red Potato, and Green Bean Salad

Use may substitue fingerling or white potatoes is you wish. Serve with Garlic Parmesan toasts. From Cooking Light.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Dressing

• 1⁄3 cup  coarsley chopped fresh parsley
• 3  tablespoons red wine vinegar
• 1  tablespoon fresh lemon juice
• 1  tablespoon Dijon mustard
• 1  tablespoon extra virgin olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  garlic clove, minced

• Salad

• 1  lb small red potato
• 1  teaspoon salt
• 1⁄2 lb  diagonally  cut green beans
• 2  cups  cubed  cooked chicken
• 2  tablespoons  chopped red onions
• 10  ounces  gourmet salad greens

Directions

1. To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
2. To prepare salad, place potatoes in a saucepan, cover with water. Add 1 t salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans and cook an additional 4 minutes or until beans or tender crisp. Drain. Rinse with cold water; drain well.
3. Quarter potatoes. Place the potatoes, beans, chicken, onion and greens in a large bowl. Drizzle with dressing; toss gently to coat.
4. Garlic-Parmesan Toasts.
5. Preheat oven to 425. combine 2 T grated fresh parmesan chesse, 2 T soft butter, 1/4 t salt, 1/8 t freshly ground pepper, and 1 minced garlic clove, stiring well. Spread butter mixture evenly over 8 (1 ounce) baguette slices. Bake at 425 for 6 minutes or until golden brown.