Chicken, Red Potato, And Green Bean Salad

• Dressing
• 1/3 cup coarsley chopped fresh parsley
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• Salad
• 1 lb small red potato
• 1 teaspoon salt
• 1/2 lb diagonally cut green beans
• 2 cups cubed cooked chicken
• 2 tablespoons chopped red onions
• 10 ounces gourmet salad greens

1. To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
2. To prepare salad, place potatoes in a saucepan, cover with water. Add 1 t salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans and cook an additional 4 minutes or until beans or tender crisp. Drain. Rinse with cold water; drain well.
3. Quarter potatoes. Place the potatoes, beans, chicken, onion and greens in a large bowl. Drizzle with dressing; toss gently to coat.
4. Garlic-Parmesan Toasts.
5. Preheat oven to 425. combine 2 T grated fresh parmesan chesse, 2 T soft butter, 1/4 t salt, 1/8 t freshly ground pepper, and 1 minced garlic clove, stiring well. Spread butter mixture evenly over 8 (1 ounce) baguette slices. Bake at 425 for 6 minutes or until golden brown.

dressing, coarsley, red wine vinegar, lemon juice, mustard, extra virgin olive oil, salt, fresh ground black pepper, garlic, salad, red potato, salt, green beans, chicken, red onions, salad greens

Taken from www.food.com/recipe/chicken-red-potato-and-green-bean-salad-143510 (may not work)