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Kylene Konosky of Jermyn, Pennsylvania dresses green beans, tomatoes and chicken in a pleasant basil vinaigrette, making a refreshing salad. "The flavors really blend well in the refrigerator, so this salad tastes even better the second day," she writes.
This recipe is:
Nutritional Analysis: One serving (1-1/4 cups) equals 225 calories, 7 g fat (1 g saturated fat), 11 mg cholesterol, 152 mg sodium, 11 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Originally published as Green Bean Chicken Salad in
Taste of Home
April/May 2003, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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