Recipes: To Keep Your Cool

the recipes

july 2002

To Keep Your Cool

Chicken Salad with Green Beans, Nectarines, and Walnuts

(makes 4 servings)

1	pound (480 g) small green beans, stem ends removed
1	pound (480 g) cooked boneless, skinless chicken breasts, cut into bite sized pieces
2	tablespoons (16 g) walnut pieces, toasted1 shallot, minced
1	red bell pepper, seeded and julienned
2	nectarines, 1 chopped and 1 cut into thin slices for garnish
2	tablespoons chopped fresh mint
1/4	cup (16 g) chopped flat-leaf parsley
2	tablespoons white wine vinegar
2	tablespoons olive oil1/2 teaspoon Dijon mustard
	freshly ground pepper5 cups (275 g) mixed greens

Bring a pot of water to a simmer, add the beans and cook until crisp-cooked. Drain and place in an ice bath to stop the cooking. Cut into 1 inch pieces and place in a large bowl.
Add the chicken pieces, walnuts, shallot, red bell pepper, and chopped nectarine into the bowl. Toss in the mint and parsley.
In a small cup, whisk together the vinegar, oil and mustard. Toss gently with the chicken salad. Taste for seasoning; add the pepper.
To serve, place some of the greens on each plate and divide the chicken salad between the plates. Garnish with thin slices of the second nectarine.

Per serving:	347 calories (34% calories from fat), 37 g protein, 13 g total fat (2.2 g saturated fat), 20 g carbohydrate, 8 g dietary fiber, 87 mg cholesterol, 109 mg sodium, 935 mg potassium
Diabetic exchanges:	4 lean protein, 1 1/2 carbohydrate (1/2 fruit, 2 vegetable)

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