SUMMER HARVEST CHICKEN-POTATO SALAD

Summer Harvest Chicken-Potato Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this hearty chicken-potato salad that's ready in just 30 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 4

Number Of Ingredients 10

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Ingredients

4 medium red potatoes (1 lb), cut into 3/4-inch cubes
1/2 lb fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
1/2 cup plain fat-free yogurt
1/3 cup fat-free ranch dressing
1 tablespoon prepared horseradish
1/4 teaspoon salt
Dash pepper
2 cups cut-up cooked chicken breast
2/3 cup thinly sliced celery
Torn salad greens, if desired

Steps:

In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 60 mg, Fiber 5 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 6 g, TransFat 0 g