Dinner Menu: Chicken Salad and Green Beans in Vinaigrette

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JeffreyW’s Green Bean Salad

You can prepare all of this a day ahead of time for an easy and tasty picnic. And if it’s a party, they’re easy to double.

On the board tonight:

  1. Marinated Chicken Salad
  2. Sub Rolls
  3. Green Bean Salad
  4. Sliced Peaches

Chicken Salad

Chicken: (Marinate overnight)

  • ¼ cup dill juice
  • 3 tbsp Dijon or stone ground mustard
  • 1 tsp garlic paste
  • 4 boneless chicken breasts

Mix together ingredients and marinate overnight. Remove chicken from marinade and discard marinade. Grill or broil chicken and cool completely, then cut into small cubes or run through a food processor.

Salad:

  • 2 stalks celery, chopped
  • ¼ cup chopped dill pickles
  • 1 jalapeño, seeded & chopped
  • ¼ cup salad dressing or mayonnaise (more as needed)
  • 2 tsp Dijon or stone ground mustard

bowl

In bowl, mix cubed chicken with ingredients, blending well. Serve on sub rolls.  Serves 6 easily

JeffreyW’s Green Bean Salad (pictured above) – recipe here.

Shopping List:

  • Sub rolls (I like the miniature ones myself)
  • 1 lb fresh green beans, cherry tomatoes
  • white wine vinegar
  • olive oil
  • Dill pickles
  • Dijon or stone ground mustard
  • Garlic paste
  • 4 boneless chicken breasts
  • 2 stalks celery
  • 1 jalapeño
  • Salt & pepper
  • Peaches

cropped-peaches1.jpg

2 thoughts on “Dinner Menu: Chicken Salad and Green Beans in Vinaigrette

  1. Pingback: Recipe Exchange: Best Served Cold | What's 4 Dinner Solutions

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