Chicken, Red Potato, and Green Bean Salad
Ingredients
- Dressing:
- 1/3 C. coarsely chopped fresh parsley
- 3 Tbs. red wine vinegar
- 1 Tbs. fresh lemon juice
- 1 Tbs. whole-grain Dijon mustard
- 1 Tbs. extravirgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 garlic clove, minced
- Salad:
- 1 lb. small red potatoes
- 1 tsp. salt
- 1/2 lb. diagonally cut green beans
- 2 C. cubed cooked chicken (about 8 oz.)
- 2 Tbs. chopped red onion
- 1 10 oz. pkg. gourmet salad greens (about 6 C.)
Directions
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 tsp. 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.
