Green Bean Chicken Salad

I’ve had many attempts to create my own concoction combining my favorite elements or ingredients from various salads.  Sometimes I became too fancy, at other times simple but still appetizing.  I love chicken salad but I thought there must be some way to incorporate my favorite hometown vegetable — Baguio beans (green beans).  So I came up with this simple recipe using chicken, green  beans, onions and a healthy dressing of non-fat mayonnaise. This chilled salad is definitely an option to seriously consider when menu planning during the hot days of summer!


1 large pc. chicken thigh (skin trimmed for a healthier recipe)

340 grams (12 oz) green beans, cut into tiny slices

1/2 pc onion, chopped

4 tbsp fat-free mayonnaise

1 tsp brown sugar

Salt & pepper to taste

4 cherry tomatoes, halved, for garnish


In a medium sauce pan, boil 2 cups of water

Add the chicken thigh

Season with salt & pepper and cook until chicken is done

Remove chicken from pan, let it cool, then shred

Using the same pan with the remainder of the chicken broth, add green beans and bring to a boil

Reduce heat and simmer for about 2 minutes (do not overcook green beans)

Remove from heat and drain.

In a mixing bowl, combine shredded chicken, green beans, and onions

Add mayonnaise and sugar. Mix well

Add salt & pepper to taste

Cover bowl and chill in the refrigerator for at least an hour

When ready to serve, garnish with cherry tomatoes

(Makes 4-6 servings)


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