• Before starting, wash and dry all produce.
• Remove brown spots from potatoes, then cut into 1-inch pieces.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium. Simmer uncovered for 8-9 min, until almost fork-tender. (NOTE: Potatoes will finish cooking in step 4.)

• Meanwhile, trim green beans, then cut into 1-inch pieces.
• Drain pickles, reserving pickle juice, then finely chop.
• Thinly slice green onions.
• To a small bowl, add 1 tbsp (2 tbsp) green onions and sour cream. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.

• Heat a large non-stick pan over medium.
• While the pan heats, pat chicken dry with paper towels, then cut into 1-inch wide strips. Season with pepper, Applewood Smoke Spice and half the garlic salt.
• When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Cook for 3-4 min per side, until golden and cooked through.** 

• After potatoes have cooked for 8-9 min, add green beans to the pot with potatoes. Cook until potatoes and green beans are fork-tender, 3-4 min.
• Drain and return potatoes and green beans to the same pot, off heat.

• To the pot with potatoes and green beans, add pickles, mustard, reserved pickle juice, mayo, remaining green onions and remaining garlic salt. Season with pepper, to taste, then stir to combine. (TIP: Add 1/2 tsp [1 tsp] sugar, if desired.)

• Divide chicken and potato salad between plates.
• Dollop green onion sour cream over chicken.

If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prep and cook in the same way the recipe instructs you to prep and cook the chicken tenders.