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To make the potato salad:
1. Place the potatoes in a pot of salted water over high heat. Bring
to a boil. Cook for 10 to 15 minutes or until tender. Add the green
beans during the last 3 minutes of cooking.
2. Drain the potatoes and green beans and run under cold water to
cool. Transfer the mixture to a large serving bowl.
3. In a small bowl, whisk together the vinaigrette, basil, and may-
onnaise. Pour the dressing over the potato–green bean mixture,
and toss well to coat.
4. Serve the chicken hot, with the potato salad alongside.
Serves 6. Prep time: 20 minutes. Cooking time: 20 minutes. Total time: 40 minutes.
Per serving: Calories: 845 Fat: 29.9g Saturated Fat: 9.7g Protein: 57.1g
Carbohydrates: 86.9g Fiber: 12g
Meat and Poultry Dinners 221
