Chicken Red Potato And Green Bean Salad

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Use may substitue fingerling or white potatoes is you wish. serve with garlic parmesan toasts. from cooking light.

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Steps

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

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To prepare salad , place potatoes in a saucepan , cover with water.

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Add 1 t salt to pan.

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Bring to a boil.

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Reduce heat , and simmer 10 minutes or until almost tender.

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Add beans and cook an additional 4 minutes or until beans or tender crisp.

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Drain.

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Rinse with cold water.

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Drain well.

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Quarter potatoes.

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Place the potatoes , beans , chicken , onion and greens in a large bowl.

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Drizzle with dressing.

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Toss gently to coat.

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Garlic-parmesan toasts.

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Preheat oven to 425.

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Combine 2 t grated fresh parmesan chesse , 2 t soft butter , 1 / 4 t salt , 1 / 8 t freshly ground pepper , and 1 minced garlic clove , stiring well.

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Spread butter mixture evenly over 8 baguette slices.

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Bake at 425 for 6 minutes or until golden brown.

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Ingredients

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fresh parsley, red wine vinegar, fresh lemon juice, dijon mustard, extra virgin olive oil, salt, fresh ground black pepper, garlic clove, small red potato, cut green beans, cooked chicken, red onions, gourmet salad greens