3/4 pound green beans, trimmed, cut into bite-size pieces
Salt and pepper
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
1 small shallot, finely chopped (about 2 1/2 Tbsp.)
1 pint cherry tomatoes, halved
1 14-oz. can white beans, drained
1 pound boneless, skinless chicken breasts
How to Make It
Combine green beans and 1 cup lightly salted water in a microwave-safe bowl; cover. Microwave on high until beans are crisp-tender, about 4 minutes. Drain.
In a bowl, whisk 3 Tbsp. oil along with mustard, vinegar, 1/2 tsp. salt and shallot. Add green beans, tomatoes and white beans and toss to coat.
Preheat a gas grill to high. Brush chicken with remaining 1 Tbsp. oil; sprinkle with salt and pepper. Grill, covered, until chicken is cooked through, turning once, 8 to 10 minutes total. Let cool slightly; chop.
Add chicken to bowl and toss again. Serve.
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