Roasted Potato & Chicken Salad W/ Greek Dressing

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• olive oil flavored cooking spray
• 1 lb small red potato, unpeeled
• 1 1/2 lbs green beans
• 2 cups chicken breasts, diced and cooked
• 1/2 cup roasted red pepper, drained and rinsed
• 1/4 cup kalamata olive, drained and coarsely chopped
• 2 tablespoons wine vinegar
• 2 tablespoons fresh lemon juice
• 2 medium garlic cloves, minced
• 2 teaspoons olive oil
• 2 teaspoons light brown sugar
• 1 teaspoon grated lemon zest
• 1/2 teaspoon dried oregano, crumbled

Recipe

• 1 preheat the oven to 400°f
• 2 lightly spray a baking sheet with olive oil spray.
• 3 cut the potatoes into 3/4-inch cubes.
• 4 place them in a single layer on the baking sheet.
• 5 lightly spray the potatoes with olive oil spray.
• 6 bake, uncovered, for 35 to 40 minutes, or until the potatoes are golden brown and tender when pierced with a sharp knife.
• 7 meanwhile, in a large saucepan, bring enough water to cover the green beans to a boil over high heat.
• 8 add the green beans.
• 9 cook, uncovered, over medium-high heat for 6 to 8 minutes, or until the beans are tender, stirring occasionally.
• 10 drain well and pat dry with paper towels.
• 11 in a large bowl, combine the beans, potatoes, chicken, peppers and olives.
• 12 in a small bowl, whisk together the dressing ingredients until well blended listed below.
• 13 2 tbls wine vinegar.
• 14 2 tbls fresh lemon juice.
• 15 2 medium garlic cloves, minced.
• 16 2 tsps olive oil.
• 17 2 tsps light brown sugar.
• 18 1 tsp grated lemon zest.
• 19 1/2 tsp dried oregano, crumbled
• 20 pour the dressing over the salad and toss to coat.