Chicken, Red Potato, and Green Bean Salad |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Use may substitue fingerling or white potatoes is you wish. Serve with Garlic Parmesan toasts. From Cooking Light. Ingredients:
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 |
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.
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