Green Bean Chicken Salad w/ Lemon Dijon Vinaigrette

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I came across this recipe, which had mostly everything in my cupboard. I don't have vinegar yet, so lemon juice is perfect! The salad will help me in my quest to eat more vegetables :-S
Scale it up or down depending on how many people you need.
  • 4 cups (1 L) green beans, trimmed
  • 2 cups (500 mL) cooked chicken, cubed
  • 1 sweet yellow pepper, diced
  • 2 cups (500 mL) cherry tomatoes, halved
  • 3 green onions, thinly sliced
  • 2 stalks celery, thinly sliced
  • 4 red lettuce leaves
*I used spinach instead of lettuce. As you can see from my picture I didn't have tomatoes or peppers, but it was still good.
*Shaved parmesan also an option

Lemon Dijon Vinaigrette:

  • 1/4 cup (60 mL) extra-virgin olive oil
  • 1 tsp (5 mL) grated lemon rind
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) Dijon mustard
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper

I cooked the chicken breast in the oven, with a bit of olive oil, generously seasoned with salt, pepper, and dried basil. 

In covered saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain well.

Assemble the salad of green onions, celery, green beans, spinach, chicken, parmesan curls if you want, and the vinaigrette.


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