Weight Watchers. 8 Servings. 5 pts per 1 1/2 cup serving.
- 1 lb small red potatoes
- 2 lb boneless skinless chicken breasts
- 3/4 lb green beans
- 2 med celery stalks, sliced
- 4 oz seedless grapes, halved
- 1/4 Cups fresh lemon juice
- 1/4 Cups chicken broth
- 1 Tbsp dijon mustard
- 3 Tbsp fresh tarragon, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 Cups olive oil
Boil potatoes until tender (20 min). Set potatoes aside, but keep the water boiling
Broil chicken breasts (10 min).
Blanch the green beans, then drain (2 min).
Cut chicken into bite sized chunks, the potatoes into ~1 inch chunks and beans into 1 inch strips.
Toss together with celery and grapes.
Mix lemon juice, broth, and mustard. Add tarragon, salt and pepper. Drizzle in olive oil while vigorously whisking, until mixture becomes creamy.
Toss with salad.