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French Bistro Chicken & Potato Salad
French Bistro Chicken & Potato Salad

French Bistro Chicken & Potato Salad

Healthy Living
Chunks of tender chicken breast and fresh green beans give this potato salad its French bistro appeal.
What You Need
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1 lb. red new potato es, cooked, cooled and quartered
1 lb. boneless skinless chicken breast s, cooked, cooled and cubed
1/4 lb. fresh green beans, trimmed, cooked, cooled and cut into 1-inch lengths
3/4 cup plain nonfat Greek-style yogurt
1/4 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. finely chopped onion s
1 Tbsp. chopped Italian parsley
1 Tbsp. white balsamic vinegar
1 tsp. chopped fresh thyme
1/4 tsp. freshly ground black pepper
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Let's Make It
Combine first 3 ingredients in large bowl.
Mix remaining ingredients. Add to potato mixture; mix lightly.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Substitute 2-1/2 cups chopped rotisserie chicken for the chopped cooked fresh chicken breasts.
Tip 2
Substitute fresh asparagus for the beans.
Tip 3
Keeping it Safe
To keep your picnic safe, be sure to follow the 2-hour rule. That means that no food should be left in the "danger zone" temperatures between 40°F and 140°F for more than 2 hours (or 1 hour if the outside temperature is above 90°F). Remember that the same rule applies to take-out food that is brought along on the picnic.
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