Chicken, Rice, and Tropical Fruit Salad Menu
* Cook 1 pound trimmed green beans in boiling water 7 minutes or until crisp-tender. Drain. Place green beans in a medium bowl. Add 1 tablespoon minced fresh tarragon, 1 tablespoon minced fresh flat-leaf parsley, 2 teaspoons extravirgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; toss well.