CHEF JEFF — ONE BYTE AT A TIME: Summer Chicken Salad

Do you have some leftover chicken in the fridge and maybe some fresh green beans? How about a fresh tomato, cilantro and a little lettuce? If so, the following salad is just the ticket.

Summer Chicken Salad

¾ pound boneless, skinless chicken breasts

1 cup fat-free, low-sodium chicken broth

½ pound fresh green beans, trimmed and cut into 1-inch pieces (about 2 cups)

3 tablespoons reduced-fat vinaigrette dressing

¼ cup chopped fresh cilantro

4 cups lettuce leaves from washed, ready-to-eat salad

1 medium tomato, cut into wedges

Place chicken in saucepan just large enough to hold it. Add broth. Add water to make sure chicken is covered by liquid. Bring liquid to a simmer. Gently simmer 5 minutes. Do not boil or chicken will be tough. Remove from heat and let chicken sit in liquid for 15 minutes.

While chicken simmers, blanch beans by microwaving 2 minutes on high or adding to a pot of boiling water for 1 minute. Drain.

Remove chicken from liquid and cut into cubes. Add green beans and dressing and toss well. Place lettuce on a serving platter. Spoon on chicken mixture

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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