Photo: José Picayo
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 cup salad and 3 toasts)

Crunchy green beans and juicy tomatoes create a beautiful salad. Serve with Roasted Red Potatoes.

How to Make It

Step 1

Preheat broiler.

Step 2

Arrange bread in a single layer on a baking sheet. Broil 1 minute or until toasted.

Step 3

Steam green beans 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Step 4

Combine oil and next 5 ingredients (through pepper) in a medium bowl, stirring with a whisk. Add chicken, beans, and tomatoes; toss to combine. Serve with toast.

Ratings & Reviews

whiterosecute's Review

JennySmith
August 07, 2013
N/A

Swarley's Review

GramercyGal
April 24, 2013
This salad was tasty and unique. I followed the recipe exactly as written, but also rubbed some cut garlic on the toasts after they came out of the oven. For lunch the next day, I heated up the leftovers and broke the toasts into pieces to mix in. It turned into a delightful "faux" panzanella.

KatieOwen's Review

Swarley
January 25, 2013
We loved this - added corn and a little extra lemon juice. Also used italian seasoning instead of fresh thyme - all worked great.

GramercyGal's Review

KatieOwen
June 23, 2012
N/A

JennySmith's Review

whiterosecute
June 13, 2012
A fun and different summertime meal. Followed the recipe as-is, but left out the thyme and also lightly brushed olive oil on the mini toasts. Tasty and different!