Weight Watchers French Chicken & Potato Salad - cooking recipe

Ingredients

1 lb small red potato, scrubbed
cooking spray (1 serving)
2 lbs boneless skinless chicken breasts
3/4 lb green beans
2 medium celery ribs, thinly sliced
4 ounces green seedless grapes, halved (about 1 cup)
1/4 cup fresh lemon juice
1/4 cup reduced-sodium fat-free chicken broth
1 tablespoon Dijon mustard
3 tablespoons fresh tarragon leaves, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil

Preparation

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 nonstick 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 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.