Garden Chicken Salad
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Dijon-style mustard||1 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Small potatoes||1⁄2 Pound|
|Green beans||1⁄4 Pound, trimmed|
|Water||1⁄4 Cup (4 tbs)|
|Canned chunk white chicken||10 Ounce, drained (2 Cans Swanson Premium Canned Chicken, 5 Ounce Each)|
|Lettuce leaves||2 Large|
|Hard-cooked eggs||2 , sliced|
|Tomato||1 Medium, cut into wedges|
|Pitted ripe olives||8 (For Garnish)|
1. To prepare dressing: In small bowl or shaker jar, combine first 7 ingredients until well blended; set aside.
2. Pierce potatoes with fork in several places. Arrange potatoes in corners of 8- by 8-inch microwave-safe baking dish; arrange green beans in center. Add water. Cover with vented plastic wrap; microwave on high 6 minutes or until vegetables are nearly tender, rearranging vegetables once during cooking. Let stand, covered, 5 minutes. Drain.
3. Cut potatoes into slices. In medium bowl, toss potatoes and beans with 1/4 cup of the dressing. In another small bowl, toss chicken with 2 tablespoons of the dressing. Cover; chill if desired.
4. Arrange lettuce on platter. Mound chicken in center and arrange potatoes, beans, eggs and tomato wedges around chicken. Garnish with olives. Serve with remaining dressing.
Serving size: Complete recipe
Calories 1699 Calories from Fat 1196
% Daily Value*
Total Fat 137 g210.6%
Saturated Fat 20.6 g102.9%
Trans Fat 0 g
Cholesterol 633.4 mg211.1%
Sodium 1636.7 mg68.2%
Total Carbohydrates 45 g15.1%
Dietary Fiber 9.8 g39.1%
Sugars 10.3 g
Protein 67 g133.4%
Vitamin A 114.4% Vitamin C 115.6%
Calcium 16.9% Iron 17.2%
*Based on a 2000 Calorie diet