Green Bean Chicken Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 318 |
| pro | 23 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 14 g |
| fibre | 4 g |
| chol | 62 mg |
| sodium | 628 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 21 |
| vit A | 14 |
| vit C | 140 |
| folate | 31 |
Serve with: Whole Grain Rolls
Ingredients
- 4 cups green beans, trimmed
- 2 cups cooked chicken, cubed
- 1 sweet yellow pepper, diced
- 2 cups cherry tomatoes, halved
- 3 green onions, thinly sliced
- 2 stalks celery, thinly sliced
- 4 red lettuce leaves
- Lemon Dijon Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 1 tsp grated lemon rind
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation
In covered saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain well.
Lemon Dijon Vinaigrette:
Meanwhile, in large bowl, whisk together oil, lemon rind and juice, mustard, salt and pepper. Add green beans, chicken, yellow pepper, tomatoes, green onions and celery; toss gently to coat. Serve in lettuce cups.
More bean salad recipes:
- Bean Salad with Mustard Dill Dressing
- Green Bean, Mushroom and Fennel Salad
- Bean, Mushroom and Wilted Spinach Salad
- Green Bean Salad with Dill Vinaigrette
- Sugar Snap Peas and Bean Salad
Additional information :
Tips
Grill 2 extra chicken breasts or thighs the night before or use leftovers from a deli-roast chicken.
You can substitute 2 cans (each 170 g) tuna or salmon, drained, for the chicken.
- Keywords : Main Course; Salad; Green beans; Chicken; Lettuce; Tomatoes; Lemons; Lunch; Green onions; Dijon mustard;
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