Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this hearty chicken-potato salad that’s ready in just 30 minutes – perfect for a dinner.
medium red potatoes (1 lb), cut into 3/4-inch cubes
lb fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
cup plain fat-free yogurt
cup fat-free ranch dressing
tablespoon prepared horseradish
cups cut-up cooked chicken breast
cup thinly sliced celery
Torn salad greens, if desired
In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.
Not only is this a great-tasting, low-fat comfort food, the potatoes, green beans and celery are an excellent source of fiber. When you eat these foods together, the fiber really adds up!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.