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 T. + 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 large bowl, whisk the first 4 ingredients and 1 T. of the oil; 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 again before serving.

Serves 4.

One 1-1/4-cup serving equals: 225 calories 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