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)
- Place chicken on prepared
grill and cook about 5 minutes per side. Chill in refrigerator;
cut into 1/4-inch strips.
- 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.
