| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken, Green beans, Salad dress | 8 | Servings | |
INGREDIENTS
| 5 | Boned and skinned chicken breast halves | |
| 1 | Red bell pepper; in 1/4" strips | |
| 1 | Green bell pepper; in 1/4" strips | |
| 1 | sm | Red onion; in 1/4" strips * |
| 1/2 | lb | Fresh green beans;, snapped/halved, blanched for 4-5 minutes |
| 1 | c | Mayonnaise |
| 6 | oz | Jar Creole mustard |
| 1 | ts | Cider vinegar |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper |
| 8 | Ma, y 1998 |
INSTRUCTIONS
DRESSING Place chicken on prepared grill and cook about 5 minutes on each side. Chill in refrigerator; cut into 1/4" strips. In large mixing bowl, place chicken peppers, onn and green beans. Add dressing and toss gently to mix well. Serve with chilled fruit or sliced tomatoes. Dressing: Mix all ingredients together in medium bowl. Per serving; 137.4 calories, 1.8 grams fat, 12.1% CFF, 60 mg. cholesterol, 73 mg. sodium NOTES : I cut this recipe down to serve only 4. Recipe by: National Broiler Council Posted to TNT Recipes Digest by Roberta Banghart <[email protected]> on
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