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Chicken and Green Bean Salad

Photo: José Picayo
Hands-on time 20 mins
Total time 20 mins
Yield Serves 4 (serving size: 1 cup salad and 3 toasts)
Crunchy green beans and juicy tomatoes create a beautiful salad. Serve with Roasted Red Potatoes.

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

Nutrition 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

How to Make It

  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.