Chicken, Red Potato, and Green Bean Salad (Cooking Light)

Chicken, Red Potato, and Green Bean Salad


This 30-minute salad is loaded with fresh ingredients and tossed with an incredible homemade dressing.


Dressing:
1/3 cup coarsely chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Salad:
1 pound small red potatoes
1 teaspoon salt
1/2 pound diagonally cut green beans
2 cups cubed cooked chicken (about 8 ounces)
2 tablespoons chopped red onion
1 (10-ounce) package gourmet salad greens (about 6 cups)

To prepare dressing, combine first 8 ingredients, stirring well with a whisk.

To prepare salad, place potatoes in a saucepan; cover with water. Add 1 teaspoon 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 are crisp-tender. Drain. Rinse with cold water; drain well.

Quarter potatoes. Place the potatoes, beans, chicken, onion, and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve immediately.


Yield: 4 servings (serving size: about 1 3/4 cups)

CALORIES 269 (29% from fat); FAT 8.8g (sat 1.8g,mono 4.4g,poly 1.6g); IRON 3.8mg; CHOLESTEROL 53mg; CALCIUM 96mg; CARBOHYDRATE 26.1g; SODIUM 761mg; PROTEIN 22.4g; FIBER 5.8g

Cooking Light, MAY 2004