Chicken Salad with Green Beans and Toasted Walnuts

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 36%
  • Fat: 5.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2g
  • Protein: 16.1g
  • Carbohydrate: 8.6g
  • Fiber: 2.8g
  • Cholesterol: 35mg
  • Iron: 1.5mg
  • Sodium: 446mg
  • Calcium: 59mg

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

  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.
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