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    5 pt. Green Bean Chicken Salad


    Source of Recipe


    Taste of Home Magazine – K. Konosky; PA (posted to recipecircus by filus)

    List of Ingredients




    1/3 c. red wine vinegar or cider vinegar
    1/4 c. minced fresh basil OR 4 tsp. dried basil
    2 tsp. sugar
    1/8 tsp. salt
    1 T. + 2 tsp. olive or canola oil, divided
    1 lb. boneless skinless chicken breasts, cubed
    1 lb. fresh green beans, trimmed
    2 plum tomatoes

    Recipe



    In a large bowl, whisk the first 4 ingredients and 1 T. of the oil; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat.

    Place green beans in a steamer basket in a saucepan over 1-in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss again before serving.

    Serves 4.

    One 1-1/4-cup serving equals: 225 calories 7 gm fat (1 gm saturated) 66 mg cholesterol 152 mg sodium 11 gm carbohydrate 5 gm fiber 28 gm protein ++++ Exchanges: 3 very lean meat 2 vegetable 1 fat ++++ WWP: 5

 

 

 

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