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Grilled Chicken and Two-Bean Salad

Prep time 15 mins
Cook time 10 mins
Yield Serves: 6

Ingredients

  • 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

Nutrition Information

  • calories 270
  • fat 11 g
  • satfat 2 g
  • protein 23 g
  • carbohydrate 20 g
  • fiber 5 g
  • cholesterol 44 mg
  • sodium 317 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Add chicken to bowl and toss again. Serve.