Community Recipe
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Chicken and Green Bean Salad on crostini Menu

Serves 4

Chicken and Green Bean Salad

Crunchy green beans and juicy tomatoes create a beautiful salad. Serve with Roasted Red Potatoes.

Photo by: Photo: José Picayo

Ingredients

4 ounces French bread baguette, cut into 12 thin slices
1 1/2 cups trimmed green beans, cut in half
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons whole-grain Dijon mustard
1 teaspoon chopped fresh thyme

1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups shredded skinless, boneless rotisserie chicken (white and dark meat)
1 cup halved cherry tomatoes
Roasted Red Potatoes

Preparation

1. Preheat broiler.

2. Arrange bread in a single layer on a baking sheet. Broil 1 minute or until toasted.

3. Steam green beans 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.

4. Combine oil and next 5 ingredients (through pepper) in a medium bowl, stirring with a whisk. Add chicken, beans, and tomatoes; toss to combine. Serve with toast.

Cooking Light APRIL 2012

Roasted Red Potatoes

A bag of refrigerated potato wedges provides a jump-start to dinner in this quick recipe for Roasted Red Potatoes. With the addition of a few seasonings, this side dish is table ready in 30 minutes.

This recipe goes with Hazelnut-Crusted Halibut with Roasted Asparagus, Chicken and Green Bean Salad