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:

Ingredients

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.
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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