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Chicken, Red Potato, and Green Bean Salad

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“Use may substitue fingerling or white potatoes is you wish. Serve with Garlic Parmesan toasts. From Cooking Light.”

Ingredients Nutrition


  1. To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
  2. To prepare salad, place potatoes in a saucepan, cover with water. Add 1 t 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 or tender crisp. Drain. Rinse with cold water; drain well.
  3. Quarter potatoes. Place the potatoes, beans, chicken, onion and greens in a large bowl. Drizzle with dressing; toss gently to coat.
  4. Garlic-Parmesan Toasts.
  5. Preheat oven to 425. combine 2 T grated fresh parmesan chesse, 2 T soft butter, 1/4 t salt, 1/8 t freshly ground pepper, and 1 minced garlic clove, stiring well. Spread butter mixture evenly over 8 (1 ounce) baguette slices. Bake at 425 for 6 minutes or until golden brown.

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