Summer Harvest Chicken-Potato Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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) |
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.
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