Chicken-potato-green bean salad

This is one of my WW creations. It is only about 3 pts. for a serving! (I say about b/c I never measure stuff and sort of had to approximate ingredient amounts--but I think I was even generous when I ran it through the calculator.)

1 grilled chicken breast half, cubed
4 med. yukon gold potatoes (any thin skinned potato will work)
4 tsp. olive oil
2 c. cooked green beans (I used frozen and cooked them in the microwave)--you want them to be crisp-tender
4 Tbs. Kraft light house Italian

Preheat oven to 400 degrees (F). Wash and quarter the potatoes (or cut into bite sized pieces). Toss in olive oil and put on a rimmed baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees for about 20-25 minutes, or until easily pierced with a fork. Once cooked, cool potatoes in refrigerator for a few minutes until no longer hot (they don't have to be totally cold).
Toss cooled potatoes, beans, and chicken in Italian dressing. Serve chilled or room temp. (serves 4-5)

Note: Even my 4 year old really liked this.