- Recipes Home
- Interest Groups
French Potato Chicken Salad Recipe
|Unpeeled red potatoes||2 Pound, cut in 1/2-inch chunks|
|Fresh green beans/2 packages, 10 ounces each frozen green beans, thawed||1 Pound, cut into 2-inch pieces|
|Skinless, boneless chicken breast halves||4|
|Olive oil||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|All purpose dill mix||1 Tablespoon|
|Ground black pepper||To Taste|
Calories 1290 Calories from Fat 532
% Daily Value*
Total Fat 60 g92.5%
Saturated Fat 9 g45.1%
Trans Fat 0.1 g
Cholesterol 199.5 mg
Sodium 767.4 mg32%
Total Carbohydrates 95 g31.6%
Dietary Fiber 16.8 g67.3%
Sugars 8.1 g
Protein 93 g186.6%
Vitamin A 6.1% Vitamin C 74.1%
Calcium 16.4% Iron 50.5%
*Based on a 2000 Calorie diet
Cover and steam over medium heat for 10 minutes.
Add beans to steamer, cover and steam 5 to 8 minutes longer, or until potatoes are tender.
Transfer potatoes and beans to Batter Bowl and set aside to cool slightly.
Cut chicken into 1-inch cubes with 5-inch Self-Sharpening Utility Knife.
Arrange chicken cubes in steamer, cover and steam 8 to 10 minutes, or until no trace of pink remains in center of cubes.
Add chicken to Batter Bowl with vegetables.
In separate bowl, using Mini-Whipper, whisk oil with vinegar, mustard, Worcestershire sauce, Dill Mix, salt and pepper.
Pour over chicken and vegetables and toss.