Summer Harvest Chicken-Potato Salad

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.

• Ready In: 30 mins
• 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

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.