Recipe - Minted Chicken Salad

1 pound Small red potatoes; halved;
(or quartered)
One half pound Green beans; cut into 2inch
lengths
1 cup Reducedsodium chicken
broth; defatted
Three fourths pound Skinless; boneless chicken
breasts
Three fourths cup Lowfat buttermilk;; (1.5%)
2 tablespoon Fresh lemon juice
1 tablespoon Honey
One half teaspoon Salt
One fourth teaspoon Cayenne pepper
1/3 cup Chopped fresh mint
8 cup Packed fresh spinach leaves;
(about 12 oz)
2 cup Cherry tomatoes; halved
1 cup Crumbled feta cheese; (3 oz)

In a medium pot of boiling water, cook the potatoes until firmtender,
about 10 minutes. Add the green beans for the last 2 minutes of cooking
time. Drain well. Meanwhile, in a medium skillet, bring the broth to a boil
over medium heat. Reduce to a simmer, add the chicken, and cook, turning
once, until the chicken is cooked through, about 10 minutes. With a slotted
spoon, transfer the chicken to a plate. (reserve the broth for another
use.) When cool enough to handle, cut the chicken on the diagonal into
1/2inch slices.

In a large bowl, whisk together the buttermilk, lemon juice, honey, salt,
and cayenne. Add the mint and whisk again. Add the potatoes and green
beans, chicken, spinach, and tomatoes, tossing to combine. Divide among 4
plates, top with the feta, and serve warm, at room temperature, or chilled.
Serves 4

HELPFUL HINTS: You can make the sald up to 8 hours in advance; do not
sprinkle the feeta over until just before serving. If your're watching your
sodium intake, rinse the feta under cool water and drain it well before
crumbling it. This will wash away some of the brine the cheese is packed
in.

Per serving: 362 calories; 35 g protien; 8 g fat (4.1 g saturated fat); 43
g carbohydrates; 71 mg choclesterol; 680 mg sodium.

Source: Cookbook DigestMarch/April Featuring the cookbook: Great TasteLow
Fat Main Dish Salads.

Posted to recipeludigest by P&S Gruenwald sitm@ne.infi.net on Feb 27,
1998