Chicken Red Potato and Green Bean Salad
Brighten up your table with this vibrant and hearty Chicken Red Potato and Green Bean Salad, a perfect blend of fresh, wholesome ingredients and bold flavors. Tender roasted red potatoes, crisp-tender blanched green beans, and juicy slices of golden seared chicken breast come together in this satisfying dish, all tossed in a tangy homemade Dijon vinaigrette. Infused with garlic, red wine vinegar, and fresh parsley, this salad is packed with nutritious elements and bursting with flavor. Quick to prepare and versatile enough for a light lunch, dinner, or picnic, this recipe is sure to become a household favorite. Easy to make in under 45 minutes, it's the ultimate combination of healthy, delicious, and filling.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 pound Red potatoes
- 0.5 pound Green beans
- 5 tablespoons Olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Rinse and cut the red potatoes into bite-sized pieces. Toss them with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, tossing halfway through, until golden brown and tender.
While the potatoes are roasting, bring a pot of salted water to a boil. Trim the ends of the green beans and blanch them in the boiling water for 3 minutes. Immediately transfer the green beans to a bowl of ice water to cool, then drain and set aside.
Season the chicken breasts with a pinch of salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before slicing into bite-sized pieces.
To make the Dijon vinaigrette, whisk together the Dijon mustard, red wine vinegar, 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
In a large serving bowl, combine the roasted potatoes, green beans, sliced chicken, and chopped parsley. Drizzle the vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for up to 2 hours before serving. Enjoy your Chicken Red Potato and Green Bean Salad!
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 13.7 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3202 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
