Weight Watchers French Chicken & Potato Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb small red potato, scrubbed
• cooking spray (1 serving)
• 2 lbs boneless skinless chicken breasts
• 3/4 lb green beans
• 2 medium celery ribs, thinly sliced
• 4 ounces green seedless grapes, halved (about 1 cup)
• 1/4 cup fresh lemon juice
• 1/4 cup reduced-sodium fat-free chicken broth
• 1 tablespoon dijon mustard
• 3 tablespoons fresh tarragon leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup olive oil

Recipe

• 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 the chicken is cool enough to handle, cut 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.