Grilled Chicken and Two-Bean Salad

Yield: Serves: 6
Cost per Serving: $1.61
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Nutritional Information

Amount per serving
  • Calories: 270
  • Fat: 11g
  • Saturated fat: 2g
  • Protein: 23g
  • Carbohydrate: 20g
  • Fiber: 5g
  • Cholesterol: 44mg
  • Sodium: 317mg


  • 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


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