Summer Harvest Chicken-Potato Salad

This delicious salad was made for summer. Chicken and red potatoes compliment one another in a savory low fat salad that is loaded with protein. Serve warm or chilled. Yield: 4 servings

Here’s what you need…


  • 4 medium red potatoes (1lb.) cut into 3/4-inch cubes
  • 1/2 lb. fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
  • 2 cups cubed cooked chicken breast
  • 2/3 cup thinly sliced celery
  • Torn salad greens if desired


  • 1/2 cup non-fat plain yogurt
  • 1/3 cup purchased fat-free ranch salad dressing
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon salt
  • Dash of pepper
  1. In a large saucepan, bring 6 cups of lightly salted water to boil. Add potatoes. Return to a boil. Reduce heat and simmer 5 minutes. Add beans; cook additional 8 to 12 minutes or until potatoes and beans are crisp-tender. Drain; rinse briefly with cold water. Drain well. Place in large serving bowl. Add chicken and celery.
  2. In a small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently. Serve immediately on plate lined with salad greens or refrigerate until serving time.

Nutritional Analysis: One serving (1-3/4 cups) equals 270 calories, 3g fat, 41g carbohydrate, and 19g protein.

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