Chicken, Red Potato, And Green Bean Salad

• Dressing:
• 1/3 cup coarsely chopped fresh parsley
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• Salad:
• 1 pound small red potatoes
• 1 teaspoon salt
• 1/2 pound diagonally cut green beans
• 2 cups cubed cooked chicken (about 8 ounces)
• 2 tablespoons chopped red onion
• 1 (10-ounce) package gourmet salad greens (about 6 cups)

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 teaspoon 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 are crisp-tender. 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. Serve immediately.

dressing, fresh parsley, red wine vinegar, lemon juice, wholegrain, extravirgin olive oil, salt, freshly ground black pepper, garlic, salad, red potatoes, salt, green beans, chicken, red onion, gourmet salad

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