Close
Ingredients
| red wine vinegar: 1/3 cup |
| fresh basil (chopped): 1/4 cup (minced) |
| olive oil: 1 Tbl |
| olive oil: 2 tsp |
| granulated sugar: 2 tsp |
| salt: 1/8 tsp |
| chicken breasts: 1 lb (cubed) |
| green snap beans: 1 lb (trimmed) |
| plum tomatoes: 2 (chopped) |
Green Bean Chicken Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- 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 inch 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.