Chicken and veggies mix in salad

July 31, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

This recipe is from Cookin' Good Chicken. Three ounces of skinless, boneless chicken has 116 calories, 1.5 grams fat and 72 milligrams cholesterol.

Warm Chicken and Potato Salad

1 pound boneless, skinless chicken breasts


1/2 teaspoon salt, divided

3/4 pound small new red potatoes, about 1 to 1 1/2 -inches in diameter

1 9-ounce package frozen or fresh Italian-style green beans

1/3 cup olive oil

1 1/2 tablespoons white wine vinegar

1 1/2 tablespoons grainy mustard

1/4 teaspoon black pepper

1/8 teaspoon sugar

1 small red onion, sliced

1/2 cup sliced celery

Place chicken in a large skillet. Add water to cover, potatoes and salt. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes, or until chicken is tender and juices run clear when pierced with a fork. Potatoes, which should be tender, may take a little longer to cook than the chicken. Remove to a warm platter. When cool enough to handle, cut chicken into three-quarter-inch cubes and potatoes in quarters.

Return broth to boil over high heat. Add green beans, return to a boil, reduce heat to moderate, cover and cook for five to eight minutes. Drain and add to platter with chicken and potatoes.

In large bowl, whisk together olive oil, vinegar, mustard, pepper and sugar until well-blended. Stir in the remaining ingredients. Toss together until well-coated with dressing. Serves four.

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