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,
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.
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
WW Points: 5 pt.