Chicken, Green Bean, Potato salad

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Yield

4 servings (serving size: about 1 3/4 cups)

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.