Chicken and Green Bean Salad

Chicken and Green Bean Salad Recipe
Photo: José Picayo
Crunchy green beans and juicy tomatoes create a beautiful salad. Serve with Roasted Red Potatoes.

Yield:

Serves 4 (serving size: 1 cup salad and 3 toasts)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 286
Fat 14.3 g
Satfat 2.5 g
Monofat 9.2 g
Polyfat 1.7 g
Protein 18.4 g
Carbohydrate 22.6 g
Fiber 2.5 g
Cholesterol 62 mg
Iron 1.7 mg
Sodium 633 mg
Calcium 33 mg

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

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.

Note:

Robin Bashinsky,

April 2012
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