French potato and chicken salad
2
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
Here's a fantastic make-ahead meal that's equally delicious as a lunch, dinner or a weekend picnic. It's ready in under an hour, and can be kept refrigerated for up to three days. For an even quicker version, use a rotisserie chicken from your supermarket and discard the skin before using the white meat. The French are big fans of tarragon, and it's the perfect herb for chicken salad, giving it a bright, slight, anise flavor. Tarragon also figures in most French potato salad recipes, too, so there's no doubt it's ideal here. Serve this crunchy salad in a baguette sandwich or flatbread wrap, on a bed of salad greens, or at the center of the plate as a main dish with a cup of tomato or leek soup as a starter.
Ingredients
Uncooked red potato
1 pound(s), small, scrubbed
Cooking spray
1 spray(s)
Uncooked skinless boneless chicken breast
2 pound(s)
Uncooked green snap beans
¾ pound(s)
Celery
2 rib(s), medium, stalks, thinly sliced
Grapes
4 oz, green, seedless, halved (about 1 cup)
Fresh lemon juice
¼ cup(s)
Reduced sodium chicken broth
¼ cup(s)
Dijon mustard
1 Tbsp
Fresh tarragon
3 Tbsp, leaves, chopped
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Olive oil
¼ cup(s)
