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Chicken with Green Beans & Walnuts

Dressing:

  • 3 T vinegar (white wine or balsamic)

  • 1 T Dijon mustard

  • Dash of salt and pepper

  • 1/4 cup organic extra virgin olive oil

  • In a small jar, shake together the first four ingredients. Add oil and shake until well blended.  

Salad:

  • 1 lb fresh green beans, steamed until crisp, tender, and cooked
  • 2 boneless, skinless chicken breasts, baked and cooled
  • 1 1/2 cups coarsely chopped walnuts or pecans
  • 1/3 cup chopped fresh basil or parsley
  • 1/4 tsp freshly ground black pepper

Combine salad ingredients in a large serving bowl. Drizzle with dressing and toss until all ingredients are well coated. Serve immediately. Makes 4-6 servings.

 

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