Chicken Salad with Green Beans and Toasted Walnuts

Chicken Salad with Green Beans and Toasted Walnuts Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Serve this herbed main-dish salad with pita bread to reduce the overall calories from fat to less than 30%.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

Jean Kressy,

June 1999
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