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French Bistro Chicken & Potato Salad
French Bistro Chicken & Potato Salad

French Bistro Chicken & Potato Salad

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Healthy Living
Cook Minutes 1 Hr 40 Min
Prep : 40 Min Cook: 1 Hr
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) red new potatoes, quartered, cooked and cooled
1 lb. (450 g) boneless skinless chicken breasts, cooked, cooled and cubed
1/4 lb. (115 g) fresh green beans, trimmed, cooked, cooled and cut into 1-inch lengths
3/4 cup plain low fat yogurt
1/4 cup Miracle Whip Calorie-Wise Spread
2 Tbsp. Heinz Dijon Mustard
2 Tbsp. finely chopped onions
1 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 Tbsp. chopped Italian parsley
1 tsp. chopped fresh thyme
1/4 tsp. fresh ground black pepper
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How do I make it ?
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Step 1
Combine first 3 ingredients in large bowl.
Step 2
Mix remaining ingredients. Add to potato mixture; mix lightly.
Step 3
Refrigerate 1 hour.
Kraft Kitchen Tips!
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Shortcut
Substitute 2-1/2 cups chopped rotisserie chicken for the chopped cooked fresh chicken breasts.
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Serving Suggestion
Serve with a mixed green salad and warmed garlic flatbread.
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Substitute
Substitute fresh asparagus for the beans.
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Substitute
Prepare using cubed Yukon gold potatoes.
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Substitute
Substitute shallots or green onions for the yellow onions.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
100
Calories From Fat
0
% Daily Value
Fat 2 g
Saturated fat 0.5 g
3 %
Cholesterol 25 mg
Sodium 150 mg
6 %
Carbohydrate 11 g
Fibre 1 g
Sugars 3 g
Protein 10 g
Vitamin A
2 %
Vitamin C
10 %
Calcium
4 %
Iron
6 %
Servings
Makes 12 servings, 1/2 cup (125 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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