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GREEN BEAN CHICKEN SALAD

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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

Details

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

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