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Green Bean Chicken Salad

5 boneless, skinless chicken breasts
1 red bell pepper, cut in 1/4-inch strips
1 green bell pepper, cut in 1/4-inch strips
1 small red onion, sliced
1/2 pound fresh green beans, snapped and blanched
Dressing (recipe follows)

1. Place chicken on prepared grill and cook about 5 minutes per side. Chill in refrigerator; cut into 1/4-inch strips.
2. In large mixing bowl, place chicken, red and green pepper, onion and green beans. Add Dressing and toss gently to mix well. Serve with chilled fresh fruits, if desired.

Makes 8 servings.

Dressing: In medium bowl, mix together 1 cup mayonnaise, 1 jar (6 oz.) Creole mustard, 1 teaspoon cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon white pepper.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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