Summer Harvest Chicken-Potato Salad

• 4 medium potatoes, cut into 3/4 inch chunks (1lb)
• 2 cups green beans
• 2 cups cubed cooked chicken breasts
• 23 cup celery, sliced
• salad greens (optional)
• 12 cup silken tofu
• 13 cup low-fat ranch dressing
• 14 teaspoon salt
• 1 dash pepper

1. In a large pan, bring 6 cups of water to a boil & add potatoes.
2. Reduce heat and simmer for 5 minutes.
3. Add beans and cook an additional 8 - 12 minutes.
4. Drain and rinse briefly with cold water.
5. drain well.
6. Place in a large serving bowl.
7. Add chicken and celery.
8. Dressing:.
9. In a bllender, combine all dressing ingredients.
10. Pour dressing over salad & toss gently.
11. Serve over a plate of salad greens.

potatoes, green beans, chicken breasts, celery, salad greens, silken tofu, lowfat ranch dressing, salt, pepper

Taken from www.food.com/recipe/summer-harvest-chicken-potato-salad-244052 (may not work)