Recipe for cooking green bean chicken salad

Low-Fat and Low-Calorie Recipes :: Poultry Recipes

Green Bean Chicken Salad

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 Tbsp. plus 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 lrg. bowl, whisk the first 4 ingredients and 1 T. of the oil; set aside. In a nonstick skillet, saut chicken in remaining oil over med. 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 to 10 min. or until crisp tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hr.. Toss again before servings.

Servings 4.

One 1 1/4 C. servings equals: 225 cal. 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

5 WW points