Green Bean Chicken Salad

Grilled chicken, cut green beans, red and green bell pepper and red onion are tossed in a Creole mustard-seasoned dressing.

Recipe Ingredients:

Creole Mustard Dressing:
1 cup mayonnaise
1 (6-ounce) jar Creole mustard
1 teaspoon cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon white pepper

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

Cooking Directions:

1. For Creole Mustard Dressing: In medium bowl, mix together mayonnaise, Creole mustard, cider vinegar, sugar, salt and white pepper.
2. For Salad: Place chicken on prepared grill and cook about 5 minutes per side. Chill in refrigerator; cut into 1/4-inch strips.
3. In large mixing bowl, place chicken, red and green pepper, onion and green beans. Add Creole Mustard Dressing and toss gently to mix well.
4. Serve with chilled fresh fruits, if desired.

Makes 8 servings.

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