Chicken, Red Potato and Green Bean Salad

Chicken, Red Potato, and Green Bean Salad
Ingredients
· Dressing:
· 1/3 cup coarsely chopped fresh parsley
· 3 tablespoons red wine vinegar
· 1 tablespoon fresh lemon juice
· 1 tablespoon whole-grain Dijon mustard
· 1 tablespoon extra virgin olive oil
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 1 garlic clove, minced
· Salad:
· 1 pound small red potatoes
· 1 teaspoon salt
· 1/2 pound diagonally cut green beans
· 2 cups cubed cooked chicken (about 8 ounces)
· 2 tablespoons chopped red onion
· 1 (10-ounce) package gourmet salad greens (about 6 cups)
Preparation
To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
To prepare salad, place potatoes in a saucepan; cover with water. Add 1 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans, and cook an additional 4 minutes or until beans are crisp-tender. Drain. Rinse with cold water; drain well.
Quarter potatoes. Place the potatoes, beans, chicken, onion, and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve immediately.