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Main dishes

French Bistro Chicken & Potato Salad

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

1
lb.  new red potatoes, cooked, cooled and quartered
1
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
2
Tbsp.  GREY POUPON Dijon Mustard
2
Tbsp.  finely chopped onions
1
Tbsp.  chopped Italian parsley
1
Tbsp.  white balsamic vinegar
1
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.
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