Chicken, Red Potato, And Green Bean Salad Recipe

Name: Chicken, Red Potato, And Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/3 cup coarsley chopped fresh parsley; 3 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon extra virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 garlic clove, minced; Salad; 1 lb small red potato; 1 teaspoon salt; 1/2 lb diagonally cut green beans; 2 cups cubed cooked chicken; 2 tablespoons chopped red onions; 10 ounces gourmet salad greens

Servings: persons

Dressing
1/3 cup coarsley chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, minced
Salad
1 lb small red potato
1 teaspoon salt
1/2 lb diagonally cut green beans
2 cups cubed cooked chicken
2 tablespoons chopped red onions
10 ounces gourmet salad greens

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.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dressing, 1/3 cup coarsley chopped fresh parsley, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, and more.

Yes, Chicken, Red Potato, And Green Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken, Red Potato, And Green Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions