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Summer Harvest Chicken-Potato Salad

Summer Harvest Chicken-Potato Salad

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Pillsbury Kitchens

Updated Oct 1, 2010

Summer Harvest Chicken-Potato Salad

Summer Harvest Chicken-Potato Salad

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Prep Time 30 min
Total 30 min
Ingredients 10
Servings 4

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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 nonfat plain yogurt
1/3 cup purchased fat-free ranch salad dressing
1 tablespoon prepared horseradish
1/4 teaspoon salt
Dash pepper
2 cups cubed cooked chicken breast
2/3 cup thinly sliced celery
Torn salad greens, if desired

Instructions

Step
1

In large saucepan, bring 6 cups lightly salted water to a boil. Add potatoes. Return to a boil. Reduce heat; simmer 5 minutes. Add green beans; cook an additional 8 to 12 minutes or until potatoes and beans are crisp-tender.
Step
2

In small bowl, combine yogurt, salad dressing, horseradish, salt and pepper; blend well. Set aside.
Step
3

Drain potatoes and green beans; rinse with cold water. Drain well. Place in large serving bowl. Add chicken and celery. Pour dressing over salad; toss gently to coat. Line 4 individual plates with salad greens. Spoon salad onto lettuce.

Nutrition

270 Calories

3g Total Fat

19g Protein

41g Total Carbohydrate

8g Sugars

Nutrition Facts

Serving Size: 1 3/4 Cups

Calories: 270

Calories from Fat: 25

Total Fat: 3g; 5%

Saturated Fat: 1g; 5%

Cholesterol: 40mg; 13%

Sodium: 410mg; 17%

Total Carbohydrate: 41g; 14%

Dietary Fiber: 5g; 20%

Sugars: 8g

Protein: 19g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 30%; 30%

Calcium: 10%; 10%

Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 1 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

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