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Green Bean Chicken Salad Recipe

Photo by: Taste of Home

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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:

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4 Servings
Prep: 25 min. + chilling

Ingredients

1/3 cup red wine vinegar
1/4 cup minced fresh basil or 4 teaspoons dried basil
1 tablespoon plus 2 teaspoons Crisco® Extra Virgin Olive Oil, divided
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, cubed
1 pound fresh green beans, trimmed
2 plum tomatoes, chopped

Directions

In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat.
Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving. Yield: 4 servings.

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 very lean meat, 2 vegetable, 1 fat.

Green Bean Chicken Salad published in Taste of Home April/May 2003, p10

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