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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.
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    4 servings


  • 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.
Nutrition Facts
1-1/4 cups: 225 calories, 7g fat (1g saturated fat), 11mg cholesterol, 152mg sodium, 11g carbohydrate (0 sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

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  • LizM
    Aug 16, 2020

    I was looking for a new way to serve the endless green beans from our garden and this was perfect. Everyone loved it and it was a complete meal when served with ciabatta rolls. I used more oil and salt, only 1/4 c. vinegar.

  • patriciakf
    Apr 26, 2020

    This has been one of my favorite recipes since it was published in the 2004 cookbook. Every time I make it, people ask for the recipe.

  • evenstar87
    Aug 16, 2007

    No comment left