Warm Bistro Chicken Salad

1 lb "B" size red potatoes, unpeeled

1 lb chicken tenders, cut into bit-sized pieces

3/4 tsp salt, divided

1/4 tsp black pepper

2 Tbsp white wine vinegar

2 tsp Dijon mustard

2 tsp Dill seasoning mix

1 tsp sugar

2 garlic cloves, minced

3 Tbsp olive oil

12 oz fresh green beans, trimmed and cut into 2" pieces

1 pkg (9 oz) romaine lettuce hearts torn (about 6 cups)

Cut potatoes into wedges.  

Toss Chicken tenders with 1/4 tsp salt and pepper.

Place potatoes in large frying pan.  Add enough cold water to just cover the tops of potatoes.  Cover and bring to a boil over medium-high heat.  

Meanwhile, combine vinegar, mustard, seasoning mix, sugar, garlic, oil and 1/2 tsp salt and mix well.

When potatoes reach a boil, remove lid and place the steamer basket onto skillet.  Add green beans to one half of steamer and chicken to other half, spreading out slightly.

Cook, covered, 8 - 11 minutes or until chicken reaches 165 degrees and green beans are crisp tender, stirring once halfway through cooking.  

Turn off heat.  Carefully lift steamer and let water drain into skillet.  

Drain potatoes in large colander.  Cool 1 - 2 minutes.  Place lettuce in large bowl.  Add green beans, chicken, potatoes, and dressing.  Toss well and serve.