French Bistro Chicken & Potato Salad

By ldelmas

Ingredients

• 1 lb. baby red potatoes, cooked, cooled and quartered
• 1 lb. boneless skinless chicken breasts, cooked, cooled and cubed
• 1/4 lb. fresh green beans, trimmed, cooked, cooled and cut into 1-inch lengths
• 3/4 cup ATHENOS Greek Strained Nonfat Yogurt
• 1/4 cup KRAFT Real Mayo Mayonnaise
• 2 Tbsp. GREY POUPON Dijon Mustard
• 2 Tbsp. finely chopped onions
• 1 Tbsp. white balsamic vinegar
• 1 Tbsp. chopped Italian parsley
• 1 tsp. chopped fresh thyme
• 1/4 tsp. fresh ground black pepper

Preparation

Step 1

Make It
COMBINE first 3 ingredients in large bowl.

MIX remaining ingredients. Add to potato mixture; mix lightly.

REFRIGERATE 1 hour.
Kraft Kitchens TipsShortcutSubstitute 2-1/2 cups chopped rotisserie chicken for the chopped cooked fresh chicken breasts.SubstitutePrepare using cubed Yukon gold potatoes.SubstituteSubstitute shallots or green onions for the yellow onions.