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.
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
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
- For Creole Mustard Dressing: In medium bowl, mix together mayonnaise, Creole mustard, cider vinegar, sugar, salt and white pepper.
- For Salad: 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.
Recipe provided courtesy of the National Chicken Council. Used with permission.