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“Got this from a Taste Of Home Magazine from 2003. Super delicious, and good for you!”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat.
  2. Place green beans in a steamer basket in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.

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