GREEN BEAN CHICKEN SALAD
Kylene Konosky of Jermyn, Pennsylvania dresses green beans, tomatoes and chicken in a pleasant basil vinaigrette, making a refreshing salad. "The flavors really blend well in the refrigerator, so this salad tastes even better the second day," she writes.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; 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 before serving.
Nutrition Facts : Calories 225 calories, Fat 7g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD
Yield Serves 20
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
- Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
- Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
- Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.
CHICKEN, RED POTATO, AND GREEN BEAN SALAD
Use may substitue fingerling or white potatoes is you wish. Serve with Garlic Parmesan toasts. From Cooking Light.
Provided by LMillerRN
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
- To prepare salad, place potatoes in a saucepan, cover with water. Add 1 t salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans and cook an additional 4 minutes or until beans or tender crisp. Drain. Rinse with cold water; drain well.
- Quarter potatoes. Place the potatoes, beans, chicken, onion and greens in a large bowl. Drizzle with dressing; toss gently to coat.
- Garlic-Parmesan Toasts.
- Preheat oven to 425. combine 2 T grated fresh parmesan chesse, 2 T soft butter, 1/4 t salt, 1/8 t freshly ground pepper, and 1 minced garlic clove, stiring well. Spread butter mixture evenly over 8 (1 ounce) baguette slices. Bake at 425 for 6 minutes or until golden brown.
Nutrition Facts : Calories 254.2, Fat 8.3, SaturatedFat 1.8, Cholesterol 52.5, Sodium 1125.3, Carbohydrate 24.1, Fiber 4, Sugar 1.9, Protein 20.9
BLACK BEAN CHICKEN SALAD
A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN, GREEN BEAN, AND CUCUMBER SALAD
Use our Basic Poached Chicken as the base for this light and healthy Chicken, Green Bean, and Cucumber Salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together olive oil, fresh lemon juice, parsley, basil, and capers. Boil green beans, trimmed, in salted water until crisp-tender, 3 minutes. Rinse with cold water; drain and add to bowl along with poached chicken, cucumber, and chopped toasted almonds. Season with salt and pepper and toss to coat.
Nutrition Facts : Calories 134 g, Cholesterol 1 g, Fat 7 g, Fiber 1 g, Protein 15 g
CHICKEN, POTATO, AND GREEN BEAN SALAD
Categories Gourmet
Number Of Ingredients 16
Steps:
- In a medium saucepan combine water, chicken, yellow onion, cloves, and 1 teaspoon salt and bring water to a boil. Poach chicken, covered, over moderately low heat until cooked through, about 15 minutes. Remove pan from heat and cool chicken in cooking liquid to room temperature. Discard poaching liquid, yellow onion, cloves, and chicken skin and bones. Tear meat into bite-size pieces.
- Cut each potato in half. In a saucepan combine potatoes, remaining teaspoon salt, and water to cover by 1 inch and bring water to a boil. Cook potatoes 10 minutes, or until tender. Transfer potatoes with a slotted spoon to a colander and rinse under cold water to stop cooking. In same boiling water cook green beans 3 to 5 minutes, or until crisp-tender, and drain in colander with potatoes.
- In a small saucepan combine dried tomatoes and water to cover and bring water to a boil. Simmer tomatoes 2 minutes, or until softened, and drain. Set tomatoes aside until cool enough to handle and cut into thin strips.
- In a large bowl combine chicken, potatoes, green beans, tomatoes, and remaining ingredients except lettuces and toss to combine well. Season salad with salt and pepper and serve over lettuces.
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CHICKEN AND GREEN BEAN SALAD RECIPE - SCOTT HOCKER | …
From foodandwine.com
Servings 4Total Time 45 minsCategory Chicken
- Light a grill or preheat a grill pan. Season the chicken breasts liberally with salt and pepper. Grill the breasts over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 20 to 25 minutes. Transfer the chicken to a work surface and let rest for 5 minutes.
- Meanwhile, in a small bowl, add the lemon juice, shallot and 1/2 teaspoon salt. Let stand for 10 minutes.
- Bring a large saucepan filled with water to a boil. Add salt to taste, then add the green beans. Cook until the green beans are just tender, about 7 minutes. Drain and rinse in very cold water until cool.
- Whisk the olive oil into the shallot-lemon mixture. Remove the skin from the chicken, then, using two forks, shred the chicken into large pieces. In a large bowl, combine the chicken and green beans, then toss with the vinaigrette. Season to taste. Add the parsley and serve.
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- Combine oil and next 5 ingredients (through pepper) in a medium bowl, stirring with a whisk. Add chicken, beans, and tomatoes; toss to combine. Serve with toast.
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