Warm Frenched Green Beans & Chicken Salad

  Posted on April 23, 2012  by Leslie Blythe  1 comment

Here’s a very healthy salad using frenched green beans. You can also used snow peas sliced lengthwise.  This recipe is very low in fat and high in protein and a new take on chicken salad.

Warm Frenched Green Beans & Chicken Salad

Serves 4

1 lb boneless, skinless chicken breast, trimmed
14 oz can reduced-sodium chicken broth
3 Tbs reduced-sodium soy sauce
3 tsp toasted sesame oil, divided
2 Tbs tahini, or cashew butter
1 Tbs minced fresh ginger
2 cloves garlic, minced
1 lb frenched green beans, (thinly slivered lengthwise)
2 Tbs chopped cashews

Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)

Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.

Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in green beans and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.

Add the chicken to the bowl with the green beans; toss to combine. Serve sprinkled with cashews.