Chunks of tender chicken breast and fresh green beans give this potato salad its French bistro appeal.
What You Need
Original recipe yields 12 servings
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.
Substitute 2-1/2 cups chopped rotisserie chicken for the chopped cooked fresh chicken breasts.
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.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.