Thu, May 24 2012
Tasty Chicken Potato Green Bean Salad
A summer picnic favourite - this salad is both light and refreshing!
Ingredients
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.)
Nutrition Information
Serving Size 1 (264g)
Recipe makes 4 servings
Calories 254
Calories from Fat 75 (29%)
Amount Per Serving %DV
Total Fat 8.3g 12%
Saturated Fat 1.8g 8%
Monounsaturated Fat 4.3g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 52mg 17%
Sodium 1125mg 46%
Potassium 749mg 21%
Total Carbohydrate 24.1g 8%
Dietary Fiber 4.0g 16%
Sugars 1.9g
Protein 20.9g 41%
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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.
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