*When you walk through the streets of Paris you often find stores with outdoor rotisseries filled with succulent chickens! Tarragon is favorite french herb and these wonderful flavors combine well with sunny lemon and sweet green grapes for a little taste of France. This salad is really delicious...one of my favorites. Colette



POINTS® Value |  5
Servings | 8
Preparation Time | 20 min
Cooking Time | 20 min
Level of Difficulty | Easy

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.