Chicken Salad With Green Beans and Potatoes

chicken-salad-green-beans-potatoes-peppers
Photo by  Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 446 calories
    • Calories 178 calories from fat
    • Fat 20 g
    • Sat Fat 4 g
    • Cholesterol 115 mg
    • Sodium 283 mg
    • Protein 42 g
    • Carbohydrate 25 g
    • Sugar 3 g
    • Fiber 4 g
  • June 2009

Ingredients

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