Chicken Salad in Tomato Cups
Source of Recipe
Good Housekeeping Magazine
Recipe Introduction
posted by Denise on Family Fare. Serves: 4
Total Time: 30 minutes
List of Ingredients
1/2 pound green beans
4 refrigerated roasted chicken breast halves (about 8 ounces each)
2 medium-size carrots
1 8 1/4-ounce can red kidney beans
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons olive or salad oil
2 tablespoons capers
1 teaspoon salt
3/4 teaspoon dried oregano leaves
4 large tomatoes (about 12 ounces each)
1 medium-size head red leaf lettuce
Recipe
1. Trim ends from green beans; cut each bean crosswise in half. In 2-quart
saucepan over high heat, in 1 inch boiling water, heat green beans to
boiling.
Reduce heat to low; cover and simmer 10 to 15 minutes until beans are
tender; drain.
2. Meanwhile, discard skin and bones from chicken. Tear chicken into
bite-size pieces. Cut carrots into matchstick-thin strips. Drain kidney
beans.
3. In large bowl, combine green beans, chicken, carrots, kidney beans,
Parmesan cheese, lemon juice, olive or salad oil, capers, salt, oregano and
2 tablespoons
water; toss to mix well.
4. With tomatoes stem-end down, cut each tomato into 5 wedges, being careful
not to cut all the way through. Line 4 dinner plates with lettuce. Place a
tomato on each lettuce-lined plate. Spread tomato wedges open like a flower;
top with chicken mixture.
Each serving: About 450 calories, 14 g fat, 100 mg cholesterol, 1230 mg
sodium.
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