Mahnke Family Recipes- French Chicken and Potato Salad

1 lb / 454 g1 ¹⁄₂ lb / 681.0 g2 lb / 908 g3 lb / 1362 g red-skin potatoes, scrubbed1 lb / 454 g red-skin potatoes, scrubbed
5 squirts7 ¹⁄₂ squirts10 squirts15 squirts cooking spray5 squirts cooking spray
2 lb / 908 g3.0 lb / 1362.0 g4 lb / 1816 g6 lb / 2724 g boneless chicken breasts2 lb / 908 g boneless chicken breasts
³⁄₄ lb / 341 g1 ¹⁄₈ lb / 511.5 g1 ¹⁄₂ lb / 682 g2 ¹⁄₄ lb / 1023 g green beans³⁄₄ lb / 341 g green beans
2 stalks3.0 stalks4 stalks6 stalks celery, thinly sliced2 stalks celery, thinly sliced
4 oz / 113 g6.0 oz / 169.5 g8 oz / 226 g12 oz / 339 g green grapes, halved4 oz / 113 g green grapes, halved
¹⁄₄ c³⁄₈ c¹⁄₂ c³⁄₄ c fresh lemon juice¹⁄₄ c fresh lemon juice
¹⁄₄ c³⁄₈ c¹⁄₂ c³⁄₄ c fat-free chicken broth¹⁄₄ c fat-free chicken broth
1 T1 ¹⁄₂ T2 T3 T Dijon mustard1 T Dijon mustard
3 T4 ¹⁄₂ T6 T9 T fresh tarragon leaves, chopped3 T fresh tarragon leaves, chopped
¹⁄₂ t / 3 g³⁄₄ t / 4.5 g1.0 t / 6 g1 ¹⁄₂ t / 9 g salt¹⁄₂ t / 3 g salt
¹⁄₄ t³⁄₈ t¹⁄₂ t³⁄₄ t freshly ground black pepper¹⁄₄ t freshly ground black pepper
¹⁄₄ c / 48 g³⁄₈ c / 72.0 g¹⁄₂ c / 96 g³⁄₄ c / 144 g olive oil¹⁄₄ c / 48 g olive oil

A simple, but tasty meal for warm weather.

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.
Meanwhile, spray the broiler rack with non-stick cooking spray; preheat the broiler. Broil the chicken breasts 5 inches from the heat, turning occasionally, until cooked through, about 10 minutes. Set aside
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.
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/2 cm strips, and gently toss with the chicken. Add the celery and grapes.
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.

8 (approximately 1.5 cups per serving)

Mahnke Family Recipes