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 nonfat plain yogurt
1/3
cup purchased fat-free ranch salad dressing
1
tablespoon prepared horseradish
1/4
teaspoon salt
Dash pepper
2
cups cubed cooked chicken breast
2/3
cup thinly sliced celery
Torn salad greens, if desired
Preparation
In large saucepan, bring 6 cups lightly salted water to a boil. Add potatoes. Return to a boil. Reduce heat; simmer 5 minutes. Add green beans; cook an additional 8 to 12 minutes or until potatoes and beans are crisp-tender.
In small bowl, combine yogurt, salad dressing, horseradish, salt and pepper; blend well. Set aside.
Drain potatoes and green beans; rinse with cold water. Drain well. Place in large serving bowl. Add chicken and celery. Pour dressing over salad; toss gently to coat. Line 4 individual plates with salad greens. Spoon salad onto lettuce.
