Core Recipe
Servings | 8
Preparation Time | 20 min
Cooking Time | 20 min
Level of Difficulty | Easy

main meals | Here’s a perfect make-ahead dish, a hearty salad that’s a meal in a bowl. For an even quicker dish, use a rotisserie chicken from your supermarket; discard the skin before using the white meat.


1 pound uncooked red potato(es), small, scrubbed
1 sprays cooking spray
2 pound uncooked boneless, skinless chicken breast
3/4 pound green snap beans
2 medium celery, stalks, thinly sliced
4 oz grapes, green, seedless, halved (about 1 cup)
1/4 cup fresh lemon juice
1/4 cup reduced-sodium chicken broth, fat-free
1 Tbsp Dijon mustard
3 Tbsp fresh tarragon, leaves, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1/4 cup olive oil

Instructions


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 chicken has cooled, slice 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. Yields about 1 1/2 cups per serving.