Did you know that May is National Salad Month?!
With my social calendar peppered with more plans than usual that involve dining out, lord knows I need to eat salads on the off days to counterbalance everything else.
Since the past five out of six dinners entailed eating out or ordering in, I thought a big, fresh salad for dinner would be a nice change of pace. Not to mention, swimsuit season is right around the corner, so it’s the perfect time to get on board and celebrate National Salad Month!
Tonight’s Chicken, Red Potato, and Green Bean Salad from Cooking Light was everything that I had hoped for for dinner: satisfying, simple and healthy. The homemade dressing made all the difference, turning a regular salad into something more exciting.
Chicken, Red Potato, and Green Bean Salad
What You Need
- 1 pound small red potatoes
- 1 teaspoon salt
- 1/2 pound diagonally cut green beans
- 2 cups cubed cooked chicken (about 8 ounces)
- 2 tablespoons chopped red onion
- 1 (10-ounce) package gourmet salad greens (about 6 cups)
- 1/3 cup coarsely chopped fresh parsley
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
What To Do
- To prepare salad, place potatoes in a saucepan; cover with water. Add 1 teaspoon 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. Place the potatoes, beans, chicken, onion, and greens in a large bowl.
- To prepare dressing, combine all 8 ingredients, stirring well with a whisk.
- Drizzle salad with dressing; toss gently to coat. Serve immediately.
To prepare chicken, I brushed 2 chicken breasts with olive oil and seasoned with salt and pepper. I then baked the chicken for 25 minutes at 375 degrees.