Ingredients

• Dressing:
• 1/3  cup coarsely chopped fresh parsley
• 3  tablespoons red wine vinegar
• 1  tablespoon fresh lemon juice
• 1  tablespoon whole-grain Dijon mustard
• 1  tablespoon extravirgin olive oil
• 1/2  teaspoon salt
• 1/4  teaspoon freshly ground black pepper
• 1  garlic clove, minced
• Salad:
• 1  pound small red potatoes
• 1  teaspoon salt
• 1/2  pound diagonally cut green beans
• 2  cups cubed cooked chicken (about 8 ounces)
• 2  tablespoons chopped red onion
• 1  (10-ounce) package gourmet salad greens (about 6 cups)

Preparation

To prepare dressing, combine first 8 ingredients, stirring well with a whisk.

To prepare salad, place potatoes in a saucepan; cover with water. Add 1 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans, and cook an additional 4 minutes or until beans are crisp-tender. Drain. Rinse with cold water; drain well.

Quarter potatoes. Place the potatoes, beans, chicken, onion, and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve immediately.

Serves 4

Nutritional Information: Calories: 269 (29% from fat) Fat: 8.8g  Protein: 22.4g Carbohydrate: 26.1g Fiber: 5.8g Cholesterol: 53mg Iron: 3.8mg Sodium:761mg Calcium: 96mg

Source: cookinglight.com

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Written by Lea Barlow • 1 Comment