French Chicken and Potato Salad

Here's a perfect make-ahead dish, a hearty salad that's a meal in a bowl. To save even more time, pick up a rotisserie chicken from your supermarket and use the white meat, discarding the skin.

Makes 8 servings

Ingredients:

1 pound small red-skinned potatoes, scrubbed
1 serving cooking spray
2 pounds boneless skinless chicken breasts
3/4 pound green beans
2 medium celery stalks, thinly sliced
4 ounces seedless green grapes, halved (about 1 cup)
1/4 cup fresh lemon juice
1/4 cup fat-free reduced-sodium chicken broth
1 tablespoon Dijon mustard
3 tablespoons fresh tarragon leaves, chopped
1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil

Instructions:

1. Bring a large pot of water to a boil over high heat, add the potatoes, and cook until tender when pierced with a fork, about 20 minutes. Remove from the water with a slotted spoon or strainer; set potatoes aside but maintain the water's boil.
   
   
2. Meanwhile, spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken breasts 5 inches from the heat, turning occasionally, until cooked through, about 10 minutes. Set aside.
   
   
3. Add the green beans to the boiling water; blanch until crisp-tender (no more than 2 minutes), then drain in a colander set in the sink.
   
   
4. When the chicken is cool enough to handle, cut it into bite-size chunks. Slice the potatoes into 1-inch chunks, cut the beans into 1-inch strips, and gently toss with the chicken. Add the celery and grapes.
   
   
5. Whisk the lemon juice, broth, and mustard in a small bowl; whisk in the tarragon, salt, and pepper. Drizzle in the olive oil in a slow stream, whisking all the while, until the dressing turns creamy, about 1 minute. Toss the salad with this dressing, taking care not to break up the potatoes. If desired, cover and refrigerate for up to 2 days.

POINTS® value per serving (1 1/2 cups): 5.
Yields 8 servings.