5 Boned and skinned chicken breast halves
1 Red bell pepper, in 1/4" strips
1 Green bell pepper, in 1/4" strips
1 small Red onion, in 1/4" strips *
1/2 lb Fresh green beans, , snapped/halved, blanched for 4-5 minutes
DRESSING
1 cup Mayonnaise
6 oz Jar Creole mustard
1 tsp Cider vinegar
1 tbsp Sugar
1/2 tsp Salt
1/4 tsp White pepper
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Place chicken on prepared grill and cook about 5 minutes on each side. Chill in refrigerator; cut into 1/4" strips. In large mixing bowl, place chicken peppers, onn and green beans. Add dressing and toss gently to mix well. Serve with chilled fruit or sliced tomatoes.
Dressing: Mix all ingredients together in medium bowl.
Per serving; 137.4 calories, 1.8 grams fat, 12.1% CFF, 60 mg. cholesterol, 73 mg. sodium
NOTES : I cut this recipe down to serve only 4.
Recipe by: National Broiler Council
Posted to TNT Recipes Digest by Roberta Banghart <bobbi744@pop3.acd.net> on 8 Ma, y 1998
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