New This Month

Chicken, Green Bean, and Cucumber Salad


Use our Basic Poached Chicken as the base for this light and healthy salad.

  • Servings: 4

Source: Everyday Food, January/February 2010


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 tablespoon each finely chopped fresh parsley and basil
  • 1 tablespoon capers, drained and chopped
  • 4 ounces green beans
  • 1 Basic Poached Chicken, breast half, cooled and torn
  • 1 small cucumber, peeled, halved lengthwise, seeded, and sliced
  • 2 teaspoons chopped toasted almonds
  • Coarse salt and ground pepper


  1. In a large bowl, whisk together olive oil, fresh lemon juice, parsley, basil, and capers. Boil green beans, trimmed, in salted water until crisp-tender, 3 minutes. Rinse with cold water; drain and add to bowl along with poached chicken, cucumber, and chopped toasted almonds. Season with salt and pepper and toss to coat.

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