Main dishes

French Bistro Chicken & Potato Salad

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French Bistro Chicken & Potato Salad recipe

photo by:kraft

Chunks of tender chicken breast and fresh green beans give this potato salad its French bistro appeal.

time

prep:

40 min

total:

1 hr 40 min

servings

total:

12 servings, 1/2 cup each

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What You Need

lb. new red potatoes, cooked, cooled and quartered

lb. boneless skinless chicken breasts, 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

Tbsp. GREY POUPON Dijon Mustard

Tbsp. finely chopped onions

Tbsp. chopped Italian parsley

Tbsp. white balsamic vinegar

tsp. chopped fresh thyme

1/4

tsp. freshly ground black pepper

Make It

COMBINE first 3 ingredients in large bowl.

MIX remaining ingredients. Add to potato mixture; mix lightly.

REFRIGERATE 1 hour.

Kraft Kitchens Tips

Shortcut

Substitute 2-1/2 cups chopped rotisserie chicken for the chopped cooked fresh chicken breasts.

Substitute

Substitute fresh asparagus for the beans.

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.