5 boneless, skinless chicken breast halves
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, blanched
1 (6-ounce) jar Creole mustard
1 cup mayonnaise
1 teaspoon cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper


1. Heat grill to medium-high. Place chicken on grill and cook about 5 minutes per side. Cut chicken into 1/4-inch strips, place on a plate, cover and refrigerate.
2. Meanwhile, prepare Dressing: In medium bowl, mix together Creole mustard, mayonnaise, cider vinegar, sugar, salt and pepper.
3. In large mixing bowl, place chicken, red and green pepper, onion and green beans. Add Dressing and toss gently to mix well.
To blanch the green beans in the following recipe, bring a medium saucepan filled halfway with water to a boil. Submerge the green beans and allow to cook briefly (a couple of minutes). Plunge beans into cold water to stop the cooking process. The beans should be bright green, firm and crisp.
Green Bean Chicken Salad
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