Rating: 4 stars
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Crunchy green beans and juicy tomatoes create a beautiful salad. Serve with Roasted Red Potatoes.

Robin Bashinsky
Recipe by Cooking Light April 2012

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Credit: José Picayo

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 cup salad and 3 toasts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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

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

  • 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.

Nutrition Facts

286 calories; fat 14.3g; saturated fat 2.5g; mono fat 9.2g; poly fat 1.7g; protein 18.4g; carbohydrates 22.6g; fiber 2.5g; cholesterol 62mg; iron 1.7mg; sodium 633mg; calcium 33mg.
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