Grilled Chicken Summer Salad

1. 1

   In covered saucepan, cook potatoes in about 2 inches boiling water until tender (20 to 25 minutes).

2. 2

   Drain and cool potatoes. Cut in 3/4-inch slices.

3. 3

   Place potatoes, mushrooms and beans in a large, shallow dish.

4. 4

   Pour 2/3 cup vinaigrette over to coat completely.

5. 5

   Cover.

6. 6

   Let stand at least 15 minutes.

7. 7

   Add chicken to the remaining vinaigrette in bowl.

8. 8

   Cover and let stand 15 minutes.

9. 9

   Remove chicken.

10. 10

    Grill or broil about 8 minutes, until juices run clear, turning once.

* Per serving · 4 servings · Values may vary.

No additional tips available.