Summer Harvest Chicken Potato Salad Food

SUMMER HARVEST CHICKEN-POTATO SALAD

Steps:

• In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
• Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
• Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.

CHICKEN POTATO SALAD RECIPE

Steps:

• In a large serving bowl, combine the chicken, potatoes, carrots, peas, jalapenos, 1 Tablespoon parsley.
• In a small mixing bowl, combine the mayonnaise, Mexican cream and pepper. Pour over the chicken and combine. Taste, if it needs salt, add just a bit.
• Place the lettuce around a plate and cover with the chicken salad. Sprinkle with remaining parsley.
• Serve with crackers.

HARVEST CHICKEN SALAD

Steps:

• For dressing, zest one orange to measure 2 teaspoons zest.
• Juice oranges to measure 1/2 cup juice.
• Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and pressed garlic; whisk until smooth.
• While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
• For salad, place spinach in bottom of large serving bowl.
• Dice chicken and celery.
• Cut apples in half lengthwise; remove stems and seeds.
• Cut each apple half into small pieces.
• Chop onion.
• Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.
• To serve, drizzle dressing over salad and toss to coat.
• Top with orange segments (if you want to add this, you will need at least 1 extra orange) and Whole-Grain Croutons, if desired.
• Serve immediately.

ROASTED CHICKEN & NEW POTATO SALAD

Steps:

• Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it's fine if they're still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
• Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.