Chicken and Green Bean Salad

1. 1

   Pour 1/2 cup of the dressing (or 2 Tbsp.

2. 2

   of the dressing for trial recipe) over chicken in shallow nonreactive pan.

3. 3

   Cover and refrigerator 2 hours to marinate.

4. 4

   Remove chicken from marinade; discard marinade.

5. 5

   Grill chicken on medium heat 4 to 5 min.

6. 6

   on each side or until cooked through (170F).

7. 7

   Cut into thin strips; place in large salad bowl.

8. 8

   Saute garlic in 2 Tbsp.

9. 9

   of the remaining dressing (or 2 tsp.

10. 10

    of the remaining dressing for trial recipe) until lightly browned.

11. 11

    Add to chicken along with the beans, tomatoes, remaining dressing, salt and pepper; mix lightly.

12. 12

    Cover.

13. 13

    Refrigerate at least 4 hours or until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.