Weight Watchers French Chicken & Potato Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Great make-ahead dish that is a meal in itself. Save time and pick up a rotisserie chicken at the supermarket and discard the skin. 5 points per serving. Ingredients:
1 lb small red potato, scrubbed |
cooking spray (1 serving) |
2 lbs boneless skinless chicken breasts |
3/4 lb green beans |
2 medium celery ribs, thinly sliced |
4 ounces green seedless grapes, halved (about 1 cup) |
1/4 cup fresh lemon juice |
1/4 cup reduced-sodium fat-free chicken broth |
1 tablespoon dijon mustard |
3 tablespoons fresh tarragon leaves, chopped |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup olive oil |
Directions:
1. Bring a large pot of water to a boil over high heat, add the potatoes, and cook until tender when pierced with a fork, about 20 minutes. Remove from the water with a slotted spoon or strainer; set potatoes aside but maintain the water's boil.
2. Meanwhile, spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken breasts 5 inches from the heat, turning occasionally, until cooked through, about 10 minutes. Set aside.
3. Add the green beans to the boiling water; blanch until crisp-tender (no more than 2 minutes), then drain in a colander set in the sink.
4. When the chicken is cool enough to handle, cut it into bite-size chunks. Slice the potatoes into 1-inch chunks, cut the beans into 1-inch strips, and gently toss with the chicken. Add the celery and grapes.
5. Whisk the lemon juice, broth, and mustard in a small bowl; whisk in the tarragon, salt, and pepper. Drizzle in the olive oil in a slow stream, whisking all the while, until the dressing turns creamy, about 1 minute. Toss the salad with this dressing, taking care not to break up the potatoes. If desired, cover and refrigerate for up to 2 days.
|
|