French Potato Chicken Salad
|Unpeeled red potatoes||2 Pound, cut in 1/2-inch chunks|
|Fresh green beans/2 packages, 10 ounces each frozen green beans, thawed||1 Pound, cut into 2-inch pieces|
|Skinless, boneless chicken breast halves||4|
|Olive oil||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|All purpose dill mix||1 Tablespoon|
|Ground black pepper||To Taste|
Place potatoes in Stainless Steel Steamer.
Cover and steam over medium heat for 10 minutes.
Add beans to steamer, cover and steam 5 to 8 minutes longer, or until potatoes are tender.
Transfer potatoes and beans to Batter Bowl and set aside to cool slightly.
Cut chicken into 1-inch cubes with 5-inch Self-Sharpening Utility Knife.
Arrange chicken cubes in steamer, cover and steam 8 to 10 minutes, or until no trace of pink remains in center of cubes.
Add chicken to Batter Bowl with vegetables.
In separate bowl, using Mini-Whipper, whisk oil with vinegar, mustard, Worcestershire sauce, Dill Mix, salt and pepper.
Pour over chicken and vegetables and toss.