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Chicken Salad

 This chicken salad is one the whole family will enjoy!

Chicken Salad Ingredients:
4 boneless, skinless chicken breasts cut into thin strips
1 small red onion cut into wedges
Fresh spinach leaves
2 cups whole green beans, cooked and chilled
2 cubes cubed red potatoes, cooked and chilled
2 cups halved cherry tomatoes
1 can (15 ounces) great northern beans or garbanzo beans, drained and rinsed

Herb-Mustard Dressing:
1/4 cup water
3 tablespoons balsamic vinegar
1 1/2 tablespoons Dijon-style mustard
1 tablespoon olive oil
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
1 small clove garlic, minced

Chicken Salad Directions:
Spray medium nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken and cook over low heat about 7-10 minutes or until no longer pink, stirring constantly. Cool slightly and refrigerate until chilled.

Spray nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and cook and stir over low heat until caramelized, about 15 minutes. Cool to room temperature.

Place spinach leaves on plates. Arrange chicken, onions, green beans, potatoes, tomatoes and beans separately on top of the spinach. Drizzle with Herb-Mustard Dressing and serve.

Herb-Mustard dressing: mix all ingredients together in a container with a tight fitting lid. Shake well and refrigerate at least 2 hours.

Makes 6 Servings

Nutritional Analysis Per Serving:
Calories: 301
Total fat: 5 grams
Saturated fat: 1 gram
Cholesterol: 40 mg
Sodium: 103 mg
Carbohydrate: 42 mg
Protein: 23 grams
Dietary fiber: 3 grams

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