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Chicken Salad with Green Beans and Toasted Walnuts

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 servings (serving size: 1 1/2 cups)
Serve this herbed main-dish salad with pita bread to reduce the overall calories from fat to less than 30%.

Ingredients

  • 4 cups (1-inch) cut green beans (about 1 pound)
  • 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped walnuts, toasted
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons white wine vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 146
  • caloriesfromfat 36 %
  • fat 5.9 g
  • satfat 1 g
  • monofat 2.6 g
  • polyfat 2 g
  • protein 16.1 g
  • carbohydrate 8.6 g
  • fiber 2.8 g
  • cholesterol 35 mg
  • iron 1.5 mg
  • sodium 446 mg
  • calcium 59 mg

How to Make It

  1. Steam beans, covered, 6 minutes or until crisp-tender. Drain.

  2. Combine beans, chicken, parsley, nuts, and mint in a large bowl. Combine vinegar, oil, salt, and pepper in a small bowl; stir well with a whisk. Pour over bean mixture; stir well.