Minted chicken salad

1 Servings

Ingredients

Quantity Ingredient
1 pounds Small red potatoes; halved; (or quartered)
½ pounds Green beans; cut into 2-inch lengths
1 cup Reduced-sodium chicken broth; defatted
¾ pounds Skinless; boneless chicken breasts
¾ cup Low-fat buttermilk;; (1.5%)
2 tablespoons Fresh lemon juice
1 tablespoon Honey
½ teaspoon Salt
¼ teaspoon Cayenne pepper
⅓ cup Chopped fresh mint
8 cups Packed fresh spinach leaves; (about 12 oz)
2 cups Cherry tomatoes; halved
1 cup Crumbled feta cheese; (3 oz)

Directions

In a medium pot of boiling water, cook the potatoes until firm-tender, about 10 minutes. Add the green beans for the last 2 minutes of cooking time. Drain well. Meanwhile, in a medium skillet, bring the broth to a boil over medium heat. Reduce to a simmer, add the chicken, and cook, turning once, until the chicken is cooked through, about 10 minutes. With a slotted spoon, transfer the chicken to a plate. (reserve the broth for another use.) When cool enough to handle, cut the chicken on the diagonal into ½-inch slices.

In a large bowl, whisk together the buttermilk, lemon juice, honey, salt, and cayenne. Add the mint and whisk again. Add the potatoes and green beans, chicken, spinach, and tomatoes, tossing to combine. Divide among 4 plates, top with the feta, and serve warm, at room temperature, or chilled.

Serves 4

HELPFUL HINTS: You can make the sald up to 8 hours in advance; do not sprinkle the feeta over until just before serving. If your're watching your sodium intake, rinse the feta under cool water and drain it well before crumbling it. This will wash away some of the brine the cheese is packed in.

Per serving: 362 calories; 35 g protien; 8 g fat (4⅒ g saturated fat); 43 g carbohydrates; 71 mg choclesterol; 680 mg sodium.

Source: Cookbook Digest-March/April Featuring the cookbook: Great Taste-Low Fat Main Dish Salads.

Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 27, 1998

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