Summer Harvest Chicken-Potato Salad

Dinner ready in just 30 minutes! Chicken, green beans and potatoes come together in this fresh and flavorful salad.

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  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

Ingredients

4
medium red potatoes (1 lb.), cut into 3/4-inch cubes
1/2
lb. fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
1/2
cup nonfat plain yogurt
1/3
cup purchased fat-free ranch salad dressing
1
tablespoon prepared horseradish
1/4
teaspoon salt
Dash pepper
2
cups cubed cooked chicken breast
2/3
cup thinly sliced celery
Torn salad greens, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large saucepan, bring 6 cups lightly salted water to a boil. Add potatoes. Return to a boil. Reduce heat; simmer 5 minutes. Add green beans; cook an additional 8 to 12 minutes or until potatoes and beans are crisp-tender.
  • 2 In small bowl, combine yogurt, salad dressing, horseradish, salt and pepper; blend well. Set aside.
  • 3 Drain potatoes and green beans; rinse with cold water. Drain well. Place in large serving bowl. Add chicken and celery. Pour dressing over salad; toss gently to coat. Line 4 individual plates with salad greens. Spoon salad onto lettuce.
  • 1 In large saucepan, bring 6 cups lightly salted water to a boil. Add potatoes. Return to a boil. Reduce heat; simmer 5 minutes. Add green beans; cook an additional 8 to 12 minutes or until potatoes and beans are crisp-tender.
  • 2 In small bowl, combine yogurt, salad dressing, horseradish, salt and pepper; blend well. Set aside.
  • 3 Drain potatoes and green beans; rinse with cold water. Drain well. Place in large serving bowl. Add chicken and celery. Pour dressing over salad; toss gently to coat. Line 4 individual plates with salad greens. Spoon salad onto lettuce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
270
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
40mg
40%;
Sodium
410mg
410%;
Total Carbohydrate
41g
41%
(Dietary Fiber
5g
5%
  Sugars
8g
8%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
30%;
Calcium
10%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.