Weight Watchers French Chicken & Potato Salad

• 1 lb small red potato, scrubbed
• cooking spray (1 serving)
• 2 lbs boneless skinless chicken breasts
• 3/4 lb green beans
• 2 medium celery ribs, thinly sliced
• 4 ounces green seedless grapes, halved (about 1 cup)
• 1/4 cup fresh lemon juice
• 1/4 cup reduced-sodium fat-free chicken broth
• 1 tablespoon Dijon mustard
• 3 tablespoons fresh tarragon leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup olive oil

1. Bring a large pot of water to a boil over high heat, add the potatoes, and cook until tender when pierced with a fork, about 20 minutes. Remove from the water with a slotted spoon or strainer; set potatoes aside but maintain the water's boil.
2. Meanwhile, spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken breasts 5 inches from the heat, turning occasionally, until cooked through, about 10 minutes. Set aside.
3. Add the green beans to the boiling water; blanch until crisp-tender (no more than 2 minutes), then drain in a colander set in the sink.
4. When the chicken is cool enough to handle, cut it into bite-size chunks. Slice the potatoes into 1-inch chunks, cut the beans into 1-inch strips, and gently toss with the chicken. Add the celery and grapes.
5. Whisk the lemon juice, broth, and mustard in a small bowl; whisk in the tarragon, salt, and pepper. Drizzle in the olive oil in a slow stream, whisking all the while, until the dressing turns creamy, about 1 minute. Toss the salad with this dressing, taking care not to break up the potatoes. If desired, cover and refrigerate for up to 2 days.

red potato, cooking spray, chicken breasts, green beans, celery, grapes, lemon juice, chicken broth, mustard, tarragon, salt, fresh ground black pepper, olive oil

Taken from www.food.com/recipe/weight-watchers-french-chicken-potato-salad-162395 (may not work)