0 (0)

Category: Salads

Chicken With Green Beans and Basil Mayonnaise

Chicken With Green Beans and Basil Mayonnaise
Los Angeles Times

Composed salad. The very name is enough to kill your appetite. Visions of white-gloved matrons sitting around after bridge eating sliced canned peaches artfully arranged over slivered iceberg lettuce and decorated with cream cheese rosettes. In the minds of most ... Read more

Total time: 35 minutes | Serves 6
  • 1 cup mayonnaise
  • 1/4 cup thinly sliced basil leaves, plus more for garnish
  • 2 teaspoons herbal vinegar, such as tarragon
  • 1/2 pound watercress, tough stems removed, torn in bite-size pieces
  • 1 pound cooked green beans, cut in bite-size pieces
  • 3/4 pound cooked boneless chicken, preferably grilled or smoked, skinned and cut in bite-size pieces
  • 3/4 pound cherry tomatoes, halved
  • Salt

Step 1Beat together the mayonnaise, basil and vinegar in a bowl until smooth.

Step 2In a large bowl, combine the watercress and 2 tablespoons of the basil mayonnaise. Toss until the leaves are lightly coated with the dressing. Divide evenly among 6 chilled plates.

Step 3To the same bowl, add the beans, chicken, tomatoes and 1/4 cup of the dressing. Season to taste with salt. Stir to combine well so all the pieces are very lightly coated with the dressing. Divide evenly and place atop the watercress. Garnish with sliced basil.

Step 4Add a teaspoon or so of dressing atop each salad and pass the remainder at the table. Serve immediately.

Each serving:
321 calories; 396 mg sodium; 57 mg cholesterol; 20 grams fat; 4 grams saturated fat; 17 grams carbohydrates; 20 grams protein; 3.18 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Potato and shrimp salad with green goddess dressing
Mango and shrimp salad
Raw turnip and rutabaga salad with watercress
Provencal Eggplant Salad With Olives and Capers