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Green Bean Chicken Salad

 Green Bean Chicken Salad
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.
4 ServingsPrep: 25 min. + chilling


  • 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


  • 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 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,

2 of 2

Green Bean Chicken Salad (continued)

Nutritional Facts: 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.