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Chicken Salad With Green Beans and Potatoes

Chicken Salad With Green Beans, Potatoes, and Peppers
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2009

Nutritional Information

  • Per Serving
  • Calories 446Calories From Fat 178
  • Protein 42g
  • Carbohydrate 25g
  • Sugar 3g
  • Fiber 4g
  • Fat 20g
  • Sat Fat 4g
  • Sodium 283mg
  • Cholesterol 115mg
What does this mean? See Nutrition 101 .

Quick Tip

Green beans
When trimming green beans, you need to remove only the stem end. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.