WEIGHT WATCHERS FRENCH CHICKEN & POTATO SALAD
Great make-ahead dish that is a meal in itself. Save time and pick up a rotisserie chicken at the supermarket and discard the skin. 5 points per serving.
Provided by xpnsve
Categories Whole Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over high heat, add the potatoes, and cook until tender when pierced with a fork, about 20 minutes. Remove from the water with a slotted spoon or strainer; set potatoes aside but maintain the water's boil.
- Meanwhile, spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken breasts 5 inches from the heat, turning occasionally, until cooked through, about 10 minutes. Set aside.
- Add the green beans to the boiling water; blanch until crisp-tender (no more than 2 minutes), then drain in a colander set in the sink.
- When the chicken is cool enough to handle, cut it into bite-size chunks. Slice the potatoes into 1-inch chunks, cut the beans into 1-inch strips, and gently toss with the chicken. Add the celery and grapes.
- Whisk the lemon juice, broth, and mustard in a small bowl; whisk in the tarragon, salt, and pepper. Drizzle in the olive oil in a slow stream, whisking all the while, until the dressing turns creamy, about 1 minute. Toss the salad with this dressing, taking care not to break up the potatoes. If desired, cover and refrigerate for up to 2 days.
Nutrition Facts : Calories 260.4, Fat 10, SaturatedFat 1.6, Cholesterol 72.6, Sodium 312.8, Carbohydrate 16.4, Fiber 2.8, Sugar 4.4, Protein 26.3
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