Roasted Potato & Chicken Salad W/ Greek Dressing

Name: Roasted Potato & Chicken Salad W/ Greek Dressing
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: olive oil flavored cooking spray; 1 lb small red potato, unpeeled; 1 1/2 lbs green beans; 2 cups chicken breasts, diced and cooked; 1/2 cup roasted red pepper, drained and rinsed; 1/4 cup kalamata olive, drained and coarsely chopped; 2 tablespoons white wine vinegar; 2 tablespoons fresh lemon juice; 2 medium garlic cloves, minced; 2 teaspoons olive oil; 2 teaspoons light brown sugar; 1 teaspoon grated lemon zest; 1/2 teaspoon dried oregano, crumbled

Submitted by litldarlin

"Another Low Cholesterol recipe, I'm not crazy about the Kalamata Olives, so they are optional with me. You can use either fresh or frozen green beans with this."

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Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 6

ingredients

olive oil flavored cooking spray
1 lb small red potato, unpeeled
1 ¹⁄₂ lbs green beans
2 cups chicken breasts, diced and cooked
¹⁄₂ cup roasted red pepper, drained and rinsed
¹⁄₄ cup kalamata olive, drained and coarsely chopped
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 medium garlic cloves, minced
2 teaspoons olive oil
2 teaspoons light brown sugar
1 teaspoon grated lemon zest
¹⁄₂ teaspoon dried oregano, crumbled

directions

Preheat the oven to 400°F
Lightly spray a baking sheet with olive oil spray.
Cut the potatoes into 3/4-inch cubes.
Place them in a single layer on the baking sheet.
Lightly spray the potatoes with olive oil spray.
Bake, uncovered, for 35 to 40 minutes, or until the potatoes are golden brown and tender when pierced with a sharp knife.
Meanwhile, in a large saucepan, bring enough water to cover the green beans to a boil over high heat.
Add the green beans.
Cook, uncovered, over medium-high heat for 6 to 8 minutes, or until the beans are tender, stirring occasionally.
Drain well and pat dry with paper towels.
In a large bowl, combine the beans, potatoes, chicken, peppers and olives.
In a small bowl, whisk together the dressing ingredients until well blended listed below.
2 Tbls white wine vinegar.
2 Tbls fresh lemon juice.
2 medium garlic cloves, minced.
2 tsps olive oil.
2 tsps light brown sugar.
1 tsp grated lemon zest.
1/2 tsp dried oregano, crumbled
Pour the dressing over the salad and toss to coat.

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RECIPE SUBMITTED BY

litldarlin

Merrillville, Indiana

Love to try different recipes that I've never done before. Nothing to spicy or exotic and if I have all the ingredients I will try to make it. I love this website and all the different chefs on here. I also like to tweak my own recipes that I've posted after I read other chefs tweaks of my recipes. It helps me to be a lot more courageous in trying new recipes on myself. Thank you to all the chefs on Food.com

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