Summer Harvest Grilled Chicken Breast, Potato, Green Beans, Tomato, Onion and Roca Salad

Ingredients

• Chicken Breast 100 Gr
• Medium red potatoes cut into 3/4-inch Wedges 200 Gr F
• resh green beans, trimmed, cut into 1-inch pieces 60 Gr
• Plain fat-free yogurt 01 No
• Mayonnaise 40 Gr
• Salt / Pepper
• Salad Roca or Salad leaves
• Chopped onion 40 Gr
• Fried Garlic 10 Gr
• Cooked chicken Kuruma 100 Gr
• Thinly sliced Leeks 30 Gr
• Bell Pepper

Directions

1.     In 2-quart saucepan, heat 6 cups of lightly salted water to a boil. Add potatoes; return to boiling. Reduce heat, simmer for 5 minutes. Add green beans; cook uncovered for 8 to 12 minutes or longer until potatoes and beans are crisp-tender.

2.     Sautee The Chicken with seasoning

3.     Meanwhile, in small bowl, mix yogurt, Mayonnaise dressing, salt and pepper; set aside.

4.     Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, Mix potatoes, green beans, chicken and Leeks. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.