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Summer Harvest Chicken-Potato Salad
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Prep Time:
15 minutes
Total Time:
30 minutes
Try this quick and flavorful chicken-potato salad from Betty Crocker's Heart Healthy Cookbook for a satisfying dinner in 30 minutes!
Ingredients:
  • 4 medium red potatoes (1 lb), cut into 3/4-inch cubes
  • 1/2 lb fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
  • 1/2 cup plain fat-free yogurt
  • 1/3 cup fat-free ranch dressing
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 cups cut-up cooked chicken breast
  • 2/3 cup thinly sliced celery
  • Torn salad greens, if desired
Instructions:
  • In a 2-quart saucepan, bring 6 cups of lightly salted water to a boil. Add potatoes and return to a boil. Reduce heat and simmer for 5 minutes. Add green beans and cook uncovered for an additional 8 to 12 minutes, until potatoes and beans are crisp-tender.
  • In a small bowl, combine yogurt, dressing, horseradish, salt, and pepper; set aside.
  • After draining the potatoes and green beans, rinse them with cold water to chill. Combine the potatoes, green beans, chicken, and celery in a large serving bowl. Drizzle the yogurt mixture over the salad and gently toss to evenly coat. Line plates with greens and spoon the salad over the greens.

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