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Green Bean Chicken Salad Recipe
Green Bean Chicken Salad Recipe photo by Taste of Home

Green Bean Chicken Salad Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 4 servings

Ingredients

  • 1/3 cup red wine vinegar
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 1 tablespoon plus 2 teaspoons 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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Green Bean Chicken Salad in Taste of Home April/May 2003, p10

Nutritional Facts

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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