Chicken, Red Potato and Green Bean Salad

Ingredients:

Dressing: 

  • ⅓ cup coarsely chopped fresh parsley
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Salad:

  • 450g small red potatoes
  • 1 teaspoon salt
  • 220g diagonally cut green beans
  • 2 cups cubed cooked chicken
  • 2 tablespoons chopped red onion
  • 6 cups salad greens (spinach, rocket)

Instructions:

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.