GREEN BEAN CHICKEN SALAD

By á-8692

Ingredients

• 4 cups green beans (14 oz/400g)
• 2 cups cubed cooked chicken
• 1 sweet yellow pepper, diced
• 2 cups cherry tomatoes, halved
• 3 green onions, thinly sliced
• 2 stalks celery, thinly sliced
• 4 red lettuce leaves

Preparation

Step 1

In covered saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain well.


LEMON DIJON VINAIGRETTE
¼ cup extra-virgin olive oil
1 tsp. grated lemon rind
2 tbsp. lemon juice
1 tbsp. Dijon mustard
½ tsp. each salt and pepper

LEMON DIJON VINAIGRETTE: Meanwhile, in large bowl, whisk together oil, lemon rind and juice, mustard, salt and pepper. Add green beans, chicken, yellow pepper, tomatoes, green onions and celery; toss gently to coat. Serve in lettuce cups.
Makes 4 servings 318 cal, 23g pro, 19 g total fat 14g carb, 4g fibre, 62 mg chol, 628 mg sodium
Substitute salmon or tuna for the chicken