This is something I whipped up last weekend, and it turned out really well, so I'm giving it to you gratis.
Potato Salad with Chicken and Green Beans
Cut up some new red potatoes and cook in salted water. While those are cooking, toast some pine nuts in a dry skillet. When the pine nuts are done, put them in a bowl and use the skillet to cook a chicken breast that has been cut into very thin pieces. When the potatoes are almost done, drop in a few handfuls of frozen green beans. If you prefer to use fresh beans, drop them in around the time you start cooking the chicken breast, because they'll take longer to cook. When the potatoes and beans are done, pour them into a colander to drain. Make a dressing with 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1/2 tsp. dried tarragon, and salt and pepper to taste. Put the vegetables and chicken in a big bowl, pour the dresssing over it, and toss to coat. You can eat it warm or refrigerate it and serve it on a bed of fresh spinach or greens. Enjoy!
Potato Salad with Chicken and Green Beans
Cut up some new red potatoes and cook in salted water. While those are cooking, toast some pine nuts in a dry skillet. When the pine nuts are done, put them in a bowl and use the skillet to cook a chicken breast that has been cut into very thin pieces. When the potatoes are almost done, drop in a few handfuls of frozen green beans. If you prefer to use fresh beans, drop them in around the time you start cooking the chicken breast, because they'll take longer to cook. When the potatoes and beans are done, pour them into a colander to drain. Make a dressing with 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1/2 tsp. dried tarragon, and salt and pepper to taste. Put the vegetables and chicken in a big bowl, pour the dresssing over it, and toss to coat. You can eat it warm or refrigerate it and serve it on a bed of fresh spinach or greens. Enjoy!
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