| 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 <bobbi744@pop3.acd.net> on
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