Directions:
- Boil green beans until just tender, about 5 minutes. Drain. Refresh with cold water. Drain again. Thinly slice crosswise.
- Combine the beans with the chicken, bell pepper, watercress, shallot and tarragon in medium bowl.
- (Can prepare 1 day ahead. Cover. Chill).
- Place oil and vinegar in small saucepan. Bring to a simmer over low-med heat, swirling occasionally.
- Stir in cheese.
- Pour over the salad mixture; toss.
- Stir in nuts.
- Season with salt and pepper.
- Cover and chill for 30 minutes.
- Form 2 t. salad into a ball. Press into an endive spear.
- Arrange spears on a serving platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.18 Kcal (872 kJ) | ||
| Calories from fat | 79.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 14% | |
|---|---|---|---|
| Cholesterol | 14.59mg | 5% | |
| Sodium | 379.43mg | 16% | |
| Potassium | 85.24mg | 2% | |
| Total Carbs | 22.73g | 8% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 21.22g | 85% | |
| Protein | 11.55g | 23% | |
| Vitamin C | 60.4mg | 101% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 7.2mg | 40% | |
| Calcium | 330.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 33.16 Kcal (139 kJ) | ||
| Calories from fat | 12.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 14% | |
|---|---|---|---|
| Cholesterol | 2.32mg | 5% | |
| Sodium | 60.44mg | 16% | |
| Potassium | 13.58mg | 2% | |
| Total Carbs | 3.62g | 8% | |
| Sugars | 0.14g | 4% | |
| Dietary Fiber | 3.38g | 85% | |
| Protein | 1.84g | 23% | |
| Vitamin C | 9.6mg | 101% | |
| Iron | 1.1mg | 40% | |
| Calcium | 52.7mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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