Chicken Salad With Green Beans and Potatoes

Chicken Salad With Green Beans, Potatoes, and Peppers
 Quentin Bacon
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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
pound
small new potatoes, halved
8
ounces
green beans
3
tablespoons
extra-virgin olive oil
2
teaspoons
Dijon mustard
1
tablespoon
white wine vinegar
kosher salt and black pepper
1
2- to 2 1/2-pound rotisserie chicken, meat shredded
1
bunch watercress, thick stems removed
1
yellow bell pepper, sliced

Directions

  1. Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.
  2. Add the green beans and cook, covered, until the potatoes and beans are tender, 4 to 5 minutes. Run under cold water to cool.
  3. In a small bowl, whisk together the oil, mustard, vinegar, and ¼ teaspoon each salt and pepper.
  4. Divide the chicken, watercress, bell pepper, potatoes, and beans among plates. Drizzle with the dressing.
Sara Quessenberry
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 178
  • Protein 42 g
  • Carbohydrate 25 g
  • Sugar 3 g
  • Fiber 4 g
  • Fat 20 g
  • Sat Fat 4 g
  • Sodium 283 mg
  • Cholesterol 115 mg
What does this mean? See Nutrition 101.

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