Green Bean Chicken Salad
Hearty enough to eat as a meal.
Nutrition Fact: Calories 225; Fat 7g; Cholesterol 66mg; Sodium 152mg; Carbohydrate 11mg; Fiber 5g; Protein 28g
Yield: Serves 4
Ingredients
- 1/3 cup red wine vinegar
- 1/4 cup minced fresh basil or 4 tsp. dried basil
- 2 tsp. granulated sugar
- 1/8 tsp. salt
- 1 Tbs. plus 2 tsp. olive oil, divided
- 1 lbs. boneless skinless chicken breasts, cubed
- 1 lbs. fresh green beans, trimmed
- 2 plum tomatoes
Instructions
- In a large bowl, whisk the first 4 ingredients and 1 Tbs. of the oil; set aside
- In a nonstick skillet, sautee 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 to 10 minutes or until crisp and tender
- Add to chicken mixture
- Add tomatoes and toss to coat
- Cover and refrigerate for at least 1 hour
- Toss again before serving
