Ingredients
4
medium red potatoes (1 lb), cut into 3/4-inch cubes
1/2
lb fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
1/2
cup plain fat-free yogurt
1/3
cup fat-free ranch dressing
1
tablespoon prepared horseradish
1/4
teaspoon salt
Dash pepper
2
cups cut-up cooked chicken breast
2/3
cup thinly sliced celery
Torn salad greens, if desired
Preparation
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.
