My friend Kathy shared this amazing recipe with me years ago and it has been a family favorite ever since. Although called a salad, it’s also great as a light main course. Just add some French bread and you’ve got a fresh summertime meal. This isn’t just your basic boring chicken recipe– the flavors really pop due to the delicious French inspired dressing. The steps to make this dish are really easy too!
Ingredients:
4 boneless chicken breasts
4 russett potatoes, peeled
2 cups fresh green beans
1 Tbsp vegetable or olive oil
Dressing:
1/3 cup vegetable or olive oil
3 Tbsp vinegar
1 Tbsp Dijon mustard
2 Tbsp dried dill weed
1 Tbsp Worcestershire sauce
½ Tbsp salt
½ Tbsp sugar
Pepper to taste, coarsely ground
Step 1:
Cut the chicken breasts into 1 inch cubes. I like to use my kitchen shears for easy cutting.
Step 2:
Cut the potatoes into 1 inch cubes.
Step 3:
Remove the ends of the green beans and discard. Snap beans into 2 inch pieces.
Step 4:
In a small bowl, mix together all of the dressing ingredients and set aside.
Step 5:
Add water to the bottom of the steamer basket. Add potato cubes into the steamer section, cover, and microwave on high for 8 minutes. I use a microwave steamer basket, but you could also do it on the stovetop with a steamer pot.
Step 6:
Carefully open the steamer basket and add the green bean pieces in with the potatoes. Microwave on high for another 8 minutes or until both are tender. Be careful opening the basket as the steam is very hot!
Step 7:
Heat 1 Tbsp oil in skillet and stir fry the chicken cubes until cooked through. You can season with a little garlic salt and pepper if you like, but it really doesn’t need it because the dressing is so flavorful.
Step 8:
In a large serving bowl, add the chicken and potato/green been mixture.
Step 9:
Pour the dressing over the mixture and gently stir together. Serve warm and enjoy!
Nutrition (per serving):
Calories: 453 Fat: 22.3 g
Carbs: 32.8 g Protein: 34 g
French Chicken & Potato Salad
Equipment
- skillet
- steamer basket
Ingredients
- 4 each chicken breasts boneless, skinless
- 4 each Russet potatoes peeled
- 2 cups fresh green beans
- 1 Tbsp vegetable or olive oil
Dressing:
- 1/3 cup vegetable or olive oil
- 3 Tbsp vinegar
- 1 Tbsp Dijon mustard
- 2 Tbsp dill weed dried
- 1 Tbsp Worcestershire sauce
- 1/2 Tbsp salt
- 1/2 Tbsp granulated sugar
- coarsely ground pepper to taste
Instructions
- Cut the chicken breasts into 1 inch cubes
- Cut the potatoes into 1 inch cubes
- Remove ends of green beans and discard. Snap beans into 2 inch pieces
- In a small bowl, mix together all of the dressing ingredients and set aside.
- Add water to the bottom of the steamer basket. Add potato cubes into the steamer section, cover, and microwave on high for 8 minutes
- Carefully open the steamer basket and add the green bean pieces in with the potatoes. Microwave on high for another 8 minutes or until both are tender.
- Heat 1 Tbsp oil in skillet and stir fry the chicken cubes until cooked through.
- In a large serving bowl, add the chicken and the potato/green bean mixture.
- Pour the dressing over the mixture and gently stir together. Serve warm and enjoy!
WOW! This chicken looks amazing and what an easy recipe to follow and make. I also like that this is loaded with protein too. I have never used a steamer basket before. I think I need to get one! Thanks for sharing 🙂
Hi Sandi. The steamer basket makes this recipe so easy and cooking is very fast. Mine is just a simple plastic set with a base basket, a steamer basket with holes, and a lid. I definitely recommend this easy way of cooking and the recipe is one of our favorites!
That looks delicious, cant wait to try it
Hi Cindi- I hope you like it! I’d love to hear your feedback after you make it.