Weight Watchers French Chicken & Potato Salad

• small red potato↗1 lb

  scrubbed

• cooking spray

  (1 serving)

• boneless skinless chicken breasts↗2 lbs
• green beans↗3⁄4 lb
• celery ribs↗2

  thinly sliced

• green seedless grapes↗4 ounces

  halved (about 1 cup)

• fresh lemon juice↗1⁄4 cup
• reduced-sodium fat-free chicken broth↗1⁄4 cup
• Dijon mustard↗1 tablespoon
• fresh tarragon leaves3 tablespoons

  chopped

• salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• olive oil↗1⁄4 cup

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.