Post by Loupy on Sept 1, 2010 21:45:59 GMT -7
Chicken Salad With Green Beans, Potatoes, and Peppers
By Sara Quessenberry, June 2009
Serves 4
Hands-On Time: 20m
Total Time: 20m
Ingredients:
1 pound small new potatoes, halved
8 ounces green beans
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
kosher salt and black pepper
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
1 bunch watercress, thick stems removed
1 yellow bell pepper, sliced
Directions:
Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.
Add the green beans and cook, covered, until the potatoes and green beans are tender, 4 to 5 minutes.
Run under cold water to cool.
In a small bowl, whisk together the oil, mustard, vinegar, and 1/4 teaspoon each salt and pepper.
Divide the chicken, watercress, bell pepper, potatoes, and beans among bowls.
Drizzle with the dressing.
By Sara Quessenberry, June 2009
Serves 4
Hands-On Time: 20m
Total Time: 20m
Ingredients:
1 pound small new potatoes, halved
8 ounces green beans
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
kosher salt and black pepper
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
1 bunch watercress, thick stems removed
1 yellow bell pepper, sliced
Directions:
Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.
Add the green beans and cook, covered, until the potatoes and green beans are tender, 4 to 5 minutes.
Run under cold water to cool.
In a small bowl, whisk together the oil, mustard, vinegar, and 1/4 teaspoon each salt and pepper.
Divide the chicken, watercress, bell pepper, potatoes, and beans among bowls.
Drizzle with the dressing.
