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.