Review/Rate this Recipe Save to MyRecipes Rating:

Title: Summer Harvest Chicken Potato Salad
Yield: 4 Servings

Ingredients

      4 md red potatoes; cut into
           -3/4-inch cubes
    1/2 lb fresh green beans; trimmed,
           -cut into 1-inch
    1/2 c  nonfat plain yogurt
    1/3 c  purchased fat-free ranch
           -salad dres
      1 tb prepared horseradish
    1/4 ts salt
           Dash pepper
      2 c  cubed cooked chicken breast
    2/3 c  thinly sliced celery
           Torn salad greens; if
           -desired

Instructions

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 a 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.

- - - - - - - - - - - - - - - - - - -

Contributor: Pillsburyr Fast and Healthy Cookbook

Preparation Time: 0:00

Reviews