Chicken and Two Bean Salad
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 1⁄2 cups cubed cooked chicken
- 1⁄2 lb fresh green beans, ends removed, cut in half horizontally
- 1⁄2 lb fresh wax bean, ends removed, cut in half horizontally
- 1⁄4 cup chopped celery
- 2 tablespoons chopped red onions
- 1⁄2 cup sliced radish
-
Dressing
- 1 tablespoon fresh lemon juice
- salt
- pepper
- 1⁄2 cup low-fat sour cream
- 1⁄2 cup mayonnaise
- 2 tablespoons chopped fresh tarragon (or 2 teaspoons dried tarragon)
- 2 tablespoons chopped fresh curly-leaf parsley
directions
- Bring a saucepan of water to a boil; add the beans.
- Cook 4-5 minutes or just until crisp-tender.
- Drain and refresh under cold water to stop the cooking and set their color.
- Add the chicken, beans, celery, onion, and radishes to a large bowl.
- To make the dressing: in a small bowl, whisk the lemon juice, salt, and pepper together.
- Whisk in the sour cream, mayonnaise, tarragon, and parsley.
- Pour dressing over the chicken mixture; toss gently to coat thoroughly.
- Cover and refrigerate for up to 1 hour.
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