Potato Salad with Chicken and Beans
By Yankee Magazine|Mar 24 2003|
Add some crusty bread or whole grain crackers and you’ve got a complete meal with this deliciously different salad.
Yield
4 to 6 servings
Ingredients
1/2 cup olive oil
1/4 cup white-wine vinegar
1 clove garlic, minced
salt and pepper to taste
2 pounds potatoes, cooked and still warm
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
6 boneless, skinless chicken breast halves, grilled just until tender
1 pound green beans, cooked until crisp-tender
cherry tomatoes to garnish
Instructions
Combine the olive oil, vinegar, garlic, salt, and pepper and blend until smooth. Sprinkle the dressing mixture over the warm, sliced, cooked potatoes and toss gently. Sprinkle with the parsley and red onion and toss again. Taste and add more salt and pepper if necessary.
Slice the grilled chicken breasts. Add the sliced chicken and cooked beans to the dressed potatoes and mix gently. Garnish with cherry tomatoes.
Notes
Cooking Tip: Boil whole, unpeeled, washed potatoes of uniform size in water to cover, stirring once or twice to make sure they cook evenly (test with a knife), then drain. (Boiling is the fastest way to cook potatoes; in fact, a potato can be boiled in less time than it takes to be baked at twice the temperature.) Let potatoes cool enough to handle, then peel and slice, unless you like them with their skins on, which is also an option.
