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Ingredients
For 4 Serving(s)
grilled-chicken-and-green-bean-salad
- 2 chicken breasts
- salt
- pepper
- 1 1/2 lb green beans
- 3 T lemon juice
- 1 shallot
- 1/3 c olive oil
- 2 T fresh flat-leaf parsley
Grilled Chicken and Green Bean Salad Directions
- Heat a grill or a grill pan to medium-high heat. Sprinkle the chicken breasts all over with salt and pepper. Grill the chicken, turning occasionally, for 20-25 minutes, until the chicken is lightly charred and cooked through. Transfer to a cutting board and let rest for 5 minutes.
- In a small bowl, combine the lemon juice, shallot, and 1/2 teaspoon of salt. Let sit for 10 minutes.
- Cook the green beans in a large pot of boiling water for 6-8 minutes, until just tender. Drain in a colander and rinse under cold water to chill. Set aside.
- Drizzle the olive oil into the shallot and lemon juice mixture, and whisk to combine. Remove the skin from the chicken and use two forks to shred the chicken meat into large pieces. Place the shredded chicken in a large bowl and add the green beans. Add the vinaigrette and toss well. Season with salt and pepper to taste, then top with the parsley and serve.