1-1/2 pounds red potatoes (approx. 4 large)
2 cups cooked cubed chicken breasts
1-1/2 cup fresh green beans, trimmed and cut into 1 inch pieces
1 red bell pepper, seeded and diced
1 cup honey mustard sauce (commercially prepared)
1 tablespoon olive oil
3 tablespoons wine vinegar
2 tablespoons minced fresh parsley
1 tablespoon Dijon-style mustard
Boil potatoes covered with water until fork-tender, about 20 minutes.
Add green beans during last 2 minutes of cooking. Drain and rinse under cold water.
Slice potatoes combine with green beans, cooked chicken and red bell pepper in a large bowl. Combine honey mustard sauce, oil, vinegar, parsley and Dijon mustard and mix well. Add dressing, salt and pepper to taste and toss to coat. Cover and refrigerate at least 2 hours.
Recipe makes 10 servings.
Serving size: 8 ounces
Calories: 151; Total Fat: 4g; Saturated Fat: trace; Cholesterol: 27mg; Sodium: 382mg; Carbohydrates: 16g; Fiber: 2g; Protein: 15g
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