Chicken Green Bean And Tomato Salad Recipes

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GREEN BEAN CHICKEN SALAD



Green Bean Chicken Salad image

Kylene Konosky of Jermyn, Pennsylvania dresses green beans, tomatoes and chicken in a pleasant basil vinaigrette, making a refreshing salad. "The flavors really blend well in the refrigerator, so this salad tastes even better the second day," she writes.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup red wine vinegar
1/4 cup minced fresh basil or 4 teaspoons dried basil
1 tablespoon plus 2 teaspoons olive oil, divided
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, cubed
1 pound fresh green beans, trimmed
2 plum tomatoes, chopped

Steps:

  • 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., Place green beans in a steamer basket in a saucepan over 1 in. 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.

Nutrition Facts : Calories 225 calories, Fat 7g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN, GREEN BEAN AND TOMATO SALAD



Chicken, Green Bean and Tomato Salad image

The directions for this 5-ingredient chicken salad couldn't be simpler: Just combine salad ingredients, toss with Greek vinaigrette dressing and serve!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 2 cups each

Number Of Ingredients 5

1 pkg. (12 oz.) torn mixed salad greens
2 cups chopped cooked chicken
1 cup cherry tomatoes, halved
1 cup cut fresh green beans, blanched
1/2 cup KRAFT Greek Vinaigrette Dressing, divided

Steps:

  • Toss salad greens with all remaining ingredients except dressing in large bowl.
  • Add half the dressing; mix lightly.
  • Serve with remaining dressing.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

  • Trim ends of beans and leave them whole.
  • Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
  • Cut away the core of each tomato, and cut it into wedges.
  • In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS



Feta and Slow-Roasted Tomato Salad with French Green Beans image

A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.

Provided by Andypoc

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 14

12 cherry tomatoes
salt and black pepper to taste
¼ cup olive oil
1 bay leaf, crumbled
¼ cup pine nuts
⅔ pound thin green beans, trimmed
1 (5 ounce) package arugula leaves
6 fresh basil leaves, torn into pieces
1 tablespoon red wine vinegar
2 tablespoons whole-grain mustard
2 cloves garlic, minced
½ teaspoon honey
¼ cup olive oil
6 ounces crumbled feta cheese

Steps:

  • Preheat an oven to 225 degrees F (110 degrees C).
  • Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
  • Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
  • Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
  • Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
  • Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g

GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES



Grilled Green Bean Salad with Red Onions and Tomatoes image

Categories     Salad     Food Processor     Bean     Garlic     Onion     Tomato     Side     Fourth of July     Vegetarian     Backyard BBQ     Summer     Grill/Barbecue     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

16 large garlic cloves, unpeeled
2 1/2 tablespoons plus 1/4 cup olive oil (preferably extra-virgin)
1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
1 pound haricots verts or other thin green beans, trimmed
1 1/2 cups thinly sliced red onions
3 plum tomatoes, seeded, cut into matchstick-size strips (about 1 1/2 cups)

Steps:

  • Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
  • Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.

POACHED CHICKEN WITH TOMATOES, OLIVES, AND GREEN BEANS



Poached Chicken with Tomatoes, Olives, and Green Beans image

A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.

Provided by Lillian Chou

Categories     Chicken     Olive     Tomato     Poach     Green Bean     Summer     Thyme     Oregano     Gourmet     Dinner     Healthy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 11

4 skinless boneless chicken breast halves (1 3/4 lb total)
1 tablespoon plus 1/4 teaspoon kosher salt
5 cups water
1 3/4 cups low-sodium chicken broth (14 fl oz)
1 fresh thyme sprig
3/4 lb haricots verts or other thin green beans, trimmed
5 tablespoons extra-virgin olive oil
1 lb tomatoes, cut into 1/4-inch dice (3 cups)
1/2 cup brine-cured green and black olives such as picholine and Kalamata, pitted and chopped
1 tablespoon torn fresh oregano leaves
1/8 teaspoon black pepper

Steps:

  • Sprinkle chicken all over with 1 tablespoon salt and let stand.
  • While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
  • Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
  • Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
  • While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
  • Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
  • Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES



Greek Green Bean Salad with Feta and Tomatoes image

This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.

Provided by Gundi

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 45m

Yield 3

Number Of Ingredients 9

1 pound fresh green beans, trimmed
3 tomatoes, chopped
¼ cup olive oil
2 tablespoons white balsamic vinegar
salt and freshly ground black pepper to taste
1 shallot, minced
¼ cup chopped fresh parsley
1 clove garlic, minced
2 ounces crumbled feta cheese

Steps:

  • Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
  • Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL



Tomato-Green Bean Salad With Chickpeas, Feta and Dill image

This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.

Provided by David Tanis

Categories     easy, salads and dressings, vegetables, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
3/4 pound green beans, preferably slender haricots verts, trimmed
2 tablespoons lemon juice, from 1 small lemon
1 tablespoon red wine vinegar
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, mixed colors, halved
2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
4 ounces feta, crumbled (1/2 cup)
2 to 3 tablespoons roughly chopped dill, for serving
Pinch of dried oregano, for serving

Steps:

  • Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
  • Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
  • Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
  • To serve, sprinkle generously with dill and oregano.

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

Crisp-tender green beans are paired with cherry tomatoes and seasoned with onion, celery and lemon in this refreshing side dish. "There's nothing quite like a colorful salad to perk up a gray winter day," says Diane Hixon of Niceville, Florida.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound fresh green beans, trimmed
1/2 cup thinly sliced red onion
1 pint grape or cherry tomatoes, halved
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped celery

Steps:

  • Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour., Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.

Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GREEN BEAN, TOMATO, AND CHICKPEA SALAD



Green Bean, Tomato, and Chickpea Salad image

This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges
1/4 small red onion, diced small
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.

Nutrition Facts : Calories 281 g, Fat 13 g, Fiber 12 g, Protein 12 g

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