Chicken Salad with Green Beans, Potatoes and Peppers

Chicken Salad with Green Beans, Potatoes and Peppers

adapted from Real Simple July 2009

This is an extremely simple salad that can be made from all leftovers if you have some potatoes available. I loved the appearance of the salad when it was plated in a deconstructed manner rather than tossed.

I also added some pickled asparagus, pickled okra, giardiniera and pepperoncini.

Makes 2 servings                                            1 WW Blue point / serving

1 small purple sweet potato, cut into 1/2 inch rounds (1/4 cup)
4 oz. green beans
1 cooked chicken breast or equivalent of leftover chicken, shredded
3 large romaine lettuce leaves, torn
1/3 bell pepper, sliced

Favorite salad dressing

Any other salad topping you would like to use.

1. Bring a small pot of salted water to a boil. Add the potato slices and cook until fork tender, about 10 minutes. Drain and move to an ice bath.
2. Place the green beans in a steamer basket.
3. Bring a couple of inches of water to a boil. Place the steamer basket in the pot cover and steam for about 5 minutes, until tender crisp. Move to the ice bath.
4. Divide the chicken, romaine, bell pepper, potatoes, and beans among bowls.
5. Serve with your favorite salad dressing.

Enjoy!