Chicken and Green Bean Salad

1. 1

   Light a grill or preheat a grill pan.

2. 2

   Season the chicken breasts liberally with salt and pepper.

3. 3

   Grill the breasts over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 20 to 25 minutes.

4. 4

   Transfer the chicken to a work surface and let rest for 5 minutes.

5. 5

   Meanwhile, in a small bowl, add the lemon juice, shallot and 1/2 teaspoon salt.

6. 6

   Let stand for 10 minutes.

7. 7

   Bring a large saucepan filled with water to a boil.

8. 8

   Add salt to taste, then add the green beans.

9. 9

   Cook until the green beans are just tender, about 7 minutes.

10. 10

    Drain and rinse in very cold water until cool.

11. 11

    Whisk the olive oil into the shallot-lemon mixture.

12. 12

    Remove the skin from the chicken, then, using two forks, shred the chicken into large pieces.

13. 13

    In a large bowl, combine the chicken and green beans, then toss with the vinaigrette.

14. 14

    Season to taste.

15. 15

    Add the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.