Summer Harvest Chicken-Potato Salad

  • Prep 15 min
  • Total 30 min
  • Servings 4

Ingredients

4
medium red potatoes (1 lb), cut into 3/4-inch cubes
1/2
lb fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
1/2
cup plain fat-free yogurt
1/3
cup fat-free ranch dressing
1
tablespoon prepared horseradish
1/4
teaspoon salt
Dash pepper
2
cups cut-up cooked chicken breast
2/3
cup thinly sliced celery
Torn salad greens, if desired

Steps

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  • 1
    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.
  • 2
    Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
  • 3
    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.

Notes









Tips

Expert Tips

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!

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
410mg
17%
Potassium
1060mg
30%
Total Carbohydrate
32g
11%
Dietary Fiber
5g
19%
Sugars
6g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
20%
20%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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