1 1/2 pounds medium red potatoes
1 1/2 cups fresh green beans, trimmed and cut into 1 inch pieces
1 cup light honey mustard sauce (commercially prepared)
2 tablespoons olive oil
3 tablespoons wine vinegar
2 tablespoons minced fresh parsley
1 tablespoon Dijon-style mustard
2 cups cooked chicken breast, cubed
1 medium red bell pepper, diced

Boil potatoes covered with water until fork-tender, about 20 minutes. Drain and set aside until cool. Boil green beans for 2 minutes, drain and rinse under cold water. Combine honey mustard sauce, oil, vinegar, parsley and mustard and mix well. Place potatoes, green beans, cooked chicken and red bell pepper into a large bowl and toss to mix. Add dressing, salt and pepper to taste and toss to coat. Cover and refrigerate at least 2 hours.

Makes 8 Servings
Serving Size: 8 ounces