• Before starting, wash and dry all produce.
• Remove any 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(us e same for 4 servings.) Cover and bring to a boil over high. 
• 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, 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 for 3-4 min, until potatoes and green beans are fork-tender.
• 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, then stir to combine. (TIP: Add 1/2 tsp [1 tsp] sugar, if you like.)

• 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 prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.