Chicken and Green Bean Salad

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 Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 14.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 9.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 18.4g
  • Carbohydrate: 22.6g
  • Fiber: 2.5g
  • Cholesterol: 62mg
  • Iron: 1.7mg
  • Sodium: 633mg
  • Calcium: 33mg


  • 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


  1. 1. Preheat broiler.
  2. 2. Arrange bread in a single layer on a baking sheet. Broil 1 minute or until toasted.
  3. 3. Steam green beans 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
  4. 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.
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