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Summer Harvest Chicken-Potato Salad

Summer Harvest Chicken-Potato Salad
  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 4
Dinner ready in just 30 minutes! Chicken, green beans and potatoes come together in this fresh and flavorful salad.
Updated October 1, 2010

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

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.

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories
270
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
40mg
13%
Sodium
410mg
17%
Total Carbohydrate
41g
14%
Dietary Fiber
5g
20%
Sugars
8g
Protein
19g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
15%
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.
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