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Poultry: Green Bean Chicken Salad

Source of Recipe

Taste of Home Magazine – K. Konosky; PA
WW Points
Exchanges
Serves: 4

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

In a large bowl, whisk the first 4 ingredients and 1 T. of the oil; set aside. In a nonstick skillet, sauté 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.

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