Best Chicken Potato And Green Bean Salad Recipes

Chicken, Potato, and Green Bean Salad image

Categories Gourmet

Number Of Ingredients 16

3 cups water
1 whole chicken breast with skin and bones (about 1 1/4 pounds)
1 yellow onion, sliced
10 whole cloves
2 teaspoons salt
1 1/4 pounds small red potatoes
1/2 pound green beans, trimmed and halved
1/2 cup dried tomatoes (about 2 ounces), not packed in oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped coarse
1/2 medium red onion, cut lengthwise into thin strips
3 tablespoons fresh lemon juice
1 tablespoon minced fresh rosemary leaves
1 teaspoon dried oregano, crumbled
1 tablespoon extra-virgin olive oil
3 cups assorted lettuces such as red oak leaf, red romaine, and Lollo rosso*
*available at specialty produce markets

Steps:

In a medium saucepan combine water, chicken, yellow onion, cloves, and 1 teaspoon salt and bring water to a boil. Poach chicken, covered, over moderately low heat until cooked through, about 15 minutes. Remove pan from heat and cool chicken in cooking liquid to room temperature. Discard poaching liquid, yellow onion, cloves, and chicken skin and bones. Tear meat into bite-size pieces.
Cut each potato in half. In a saucepan combine potatoes, remaining teaspoon salt, and water to cover by 1 inch and bring water to a boil. Cook potatoes 10 minutes, or until tender. Transfer potatoes with a slotted spoon to a colander and rinse under cold water to stop cooking. In same boiling water cook green beans 3 to 5 minutes, or until crisp-tender, and drain in colander with potatoes.
In a small saucepan combine dried tomatoes and water to cover and bring water to a boil. Simmer tomatoes 2 minutes, or until softened, and drain. Set tomatoes aside until cool enough to handle and cut into thin strips.
In a large bowl combine chicken, potatoes, green beans, tomatoes, and remaining ingredients except lettuces and toss to combine well. Season salad with salt and pepper and serve over lettuces.

Chicken, Red Potato, and Green Bean Salad image

Provided by LMillerRN

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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
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

Steps:

To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
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.
Quarter potatoes. Place the potatoes, beans, chicken, onion and greens in a large bowl. Drizzle with dressing; toss gently to coat.
Garlic-Parmesan Toasts.
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.

Nutrition Facts : Calories 254.2, Fat 8.3, SaturatedFat 1.8, Cholesterol 52.5, Sodium 1125.3, Carbohydrate 24.1, Fiber 4, Sugar 1.9, Protein 20.9

Sheet Pan Herb & Garlic Chicken with Green Bean and Potato Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Nonstick cooking spray
8 ounces green beans, trimmed
8 ounces Yukon gold potatoes, cut into 1/2-inch chunks
1/2 cup Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts
1/2 cup sliced roasted red peppers
1/2 small red onion, thinly sliced
One 5-ounce package baby arugula or baby spinach
1/2 cup crumbled goat cheese

Steps:

Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray and place in the oven while it preheats.
Toss the green beans and potatoes in a large bowl with 2 tablespoons of the Italian Herb & Garlic Dressing. Sprinkle with salt and pepper. Spread on one side of the preheated baking sheet, leaving room for the chicken. Toss the chicken in the same bowl with 2 tablespoons of the remaining dressing. Sprinkle with salt and pepper. Lay the chicken breasts on the baking sheet. Roast until the potatoes and green beans are tender and browned and the chicken is cooked through, 18 to 20 minutes. Let the chicken rest for 5 minutes while you assemble the salad.
Combine the red peppers, onions, green beans and potatoes in a large bowl. Drizzle with the remaining dressing and toss. Add the arugula and toss again. Divide the salad among 4 plates and sprinkle the goat cheese over top. Slice the chicken against the grain and divide among the plates.

Chicken, Red Potato, and Green Bean Salad image

Provided by Linda Moore @Lindr

Categories Chicken

Number Of Ingredients 16

DRESSING:
1/3 cup(s) coarsely chopped fresh parsley
3 tablespoon(s) red wine vinegar
1 tablespoon(s) fresh lemon juice
1 tablespoon(s) whole-grain dijon mustard
1 tablespoon(s) extra virgin olive oil
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper
1 - garlic clove, minced
SALAD:
1 pound(s) small red potatoes
1 teaspoon(s) salt
1/2 pound(s) diagonally cut green beans
2 cup(s) cubed cooked chicken (8 oz)
2 tablespoon(s) chopped red onion
1 - 10 oz pkg gourmet salad greens (6 cups)

Steps:

Dressing: combine first 8 ingredients, stirring well with a whisk.
Salad: place potatoes in a saucepan, cover with water. Add 1 tsp 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 are crisp-tender. Drain. Rinse with cold water, drain well.
Quarter potatoes, then add beans, chicken, onion, and greens with a large bowl.
Drizzle with dressing: toss gently to coat. Serve immediately.