Chicken Dijon Potato Salad
1 1/2 pounds medium red potatoes – quartered
1 1/2 cups fresh green beans – trimmed and cut
1 cup Chicken Tonight Light Cooking Sauce for Chicken ? Honey Mustard
2 tablespoons olive oil
3 tablespoons wine vinegar
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
Salt and pepper – to taste
2 cups cooked cubed chicken
1 medium red bell pepper – diced
In a large saucepan, boil potatoes in enough boiling water to cover until potatoes are tender, about 20 minutes. Drain and set aside. Briefly cook green beans in boiling water about 2 minutes. Drain and rinse under cold water.
To prepare dressing, combine sauce, oil, vinegar, parsley, mustard, salt and pepper. Stir to mix thoroughly. Place potatoes, green beans, cooked chicken and red bell pepper in a large bowl. Add dressing; toss to coat well. Serve chilled.