Grilled chicken, cut green
beans, red and green bell pepper and red onion are tossed in
a Creole mustard dressing.
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
Creole Mustard 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
Creole Mustard Dressing and toss gently to mix well. Serve with
chilled fresh fruits, if desired.
Makes 8 servings.
Creole Mustard Dressing: In medium bowl, mix together 1
cup mayonnaise, 1 (6-ounce) jar 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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