Bean and Potato Chicken Salad over Baby Greens

We have all heard the benefits of preparing meals at home and sitting around the table to enjoy those meals together as a family. 

Knowing these benefits doesn’t necessarily mean that gathering together for that home cooked meal each day is a simple feat to accomplish.

But I have a little secret for you… 


¾ cup green beans

14.5 oz can whole new potatoes

1 ½ cup of cubed or shredded cooked chicken

¼ red onion, thinly sliced

½ cup small cherry tomatoes

4 cups mixed salad greens


Lemon Mustard Vinaigrette



½  cup extra-virgin olive oil

2 tablespoons white vinegar

2 tablespoons lemon juice

2 tablespoons whole-grain mustard

salt and pepper to taste

Simmer the green beans in salted water for 2 to 3 minutes, just until slightly tender but still crisp.

Transfer the beans to a bowl of ice water for a just minute to stop the cooking process, then remove them with a slotted spoon and place into a large mixing bowl.

Add the canned potatoes to the bowl with the beans, halve them to manageable bite sized pieces if necessary.

Place the chicken, onion, and tomatoes into the mixing bowl. Set aside.

To prepare the dressing place all of the ingredients into a canning jar. Cover tightly and shake well. Pour the vinaigrette over the chicken, potatoes, and veggies in the bowl and gently toss until everything is well coated with the dressing.

To assemble the salad; place the greens onto a serving platter and top with the chicken mixture. Season with salt and pepper.