Chicken Salad With Green Beans and Potatoes
Serves 4|
Hands-On Time:
|
Total Time:
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
- Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.
- Add the green beans and cook, covered, until the potatoes and beans are tender, 4 to 5 minutes. Run under cold water to cool.
- In a small bowl, whisk together the oil, mustard, vinegar, and ¼ teaspoon each salt and pepper.
- Divide the chicken, watercress, bell pepper, potatoes, and beans among plates. Drizzle with the dressing.
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
.
Similar Recipes
Quick Tip
When trimming green beans, you need to remove only the stem end.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
