Home > Recipes > Recipe Navigation    

Green Bean Chicken Salad

Hearty enough to eat as a meal.

Nutrition Fact: Calories 225; Fat 7g; Cholesterol 66mg; Sodium 152mg; Carbohydrate 11mg; Fiber 5g; Protein 28g
Yield: Serves 4


  • 1/3 cup red wine vinegar
  • 1/4 cup minced fresh basil or 4 tsp. dried basil
  • 2 tsp. granulated sugar
  • 1/8 tsp. salt
  • 1 Tbs. plus 2 tsp. olive oil, divided
  • 1 lbs. boneless skinless chicken breasts, cubed
  • 1 lbs. fresh green beans, trimmed
  • 2 plum tomatoes


  1. In a large bowl, whisk the first 4 ingredients and 1 Tbs. of the oil; set aside
  2. In a nonstick skillet, sautee chicken in remaining oil over medium heat until juices run clear
  3. Add to vinaigrette and toss to coat
  4. Place green beans in a steamer basket in a saucepan over 1-in. of water
  5. Bring to a boil; cover and steam for 5 to 10 minutes or until crisp and tender
  6. Add to chicken mixture
  7. Add tomatoes and toss to coat
  8. Cover and refrigerate for at least 1 hour
  9. Toss again before serving

> Leave Feedback

User Feedback

(Page 0 of 1, 0 total comments)

There is no user feedback yet, leave yours below!


Leave Feedback

Or, proceed without an account


Already a member?