Tasty Tuesday: Summer Recipes PT 1

I’m all about the quick’n’easy dinners in the summer. I don’t have the patience to hover over a hot grill or stove for too long.  Plus, who can tolerate a scorching oven for longer than twenty minutes–that heat permeates to every corner of an already-warm house.  This summer, I’ll be sharing my favorite recipes that are quick to prepare, easy to cook, and yummy to eat.

Let me know what you think and feel free to share some of your favorite summer recipes with me!


Continue reading for Chicken Salad with Green Beans and Potatoes

Chicken Salad With Green Beans and Potatoes from Real Simple

by Sara Quessenberry | June 2009


1 pound small new potatoes, halved
8 ounces green beans
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
kosher salt and black pepper
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
1 bunch watercress, thick stems removed
1 yellow bell pepper, sliced
  1. Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.
  2. Add the green beans and cook, covered, until the potatoes and beans are tender, 4 to 5 minutes. Run under cold water to cool.
  3. In a small bowl, whisk together the oil, mustard, vinegar, and ¼ teaspoon each salt and pepper.
  4. Divide the chicken, watercress, bell pepper, potatoes, and beans among plates. Drizzle with the dressing.
Chicken Salad With Green Beans and Potatoes.  Photo credit: Quentin Bacon

Chicken Salad With Green Beans and Potatoes. Photo credit: Quentin Bacon

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