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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Kylene Konosky of Jermyn, Pennsylvania dresses green beans, tomatoes and chicken in a pleasant basil vinaigrette, making a refreshing salad. The flavors really blend well in the refrigerator, so this salad tastes even better the second day, she writes. Ingredients:
1/3 cup red wine vinegar |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
1 tablespoon plus 2 teaspoons olive oil, divided |
2 teaspoons sugar |
1/8 teaspoon salt |
1 pound boneless skinless chicken breasts, cubed |
1 pound fresh green beans, trimmed |
2 plum tomatoes, chopped |
Directions:
1. In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; 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.
2. 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 before serving. Yield: 4 servings.
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