Green Bean and Fennel Chicken Salad

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President's Choice


1-1/2 lb (750 g) green beans, trimmed

1 fennel bulb, trimmed, cored and thinly sliced (about 6 cups/1.5 L)

1 sweet red pepper, thinly sliced

1 pkg (500 g) PC Blue Menu Boneless Skinless Chicken Breasts

2 tbsp (25 mL) extra virgin olive oil

¾ tsp (4 mL) freshly ground black pepper

½ tsp (2 mL) salt

3 green onions, thinly sliced

1 clove garlic, minced

2/3 cup (150 mL) PC Blue Menu Zesty Italian Dressing

Green Bean and Fennel Chicken Salad

The warm green beans will soften the fennel and red pepper in this main course salad with residual heat, making their texture more yielding.

Serves: 6
Difficulty Level: Intermediate
Prep time: 15 minutes
Cook time: 10 minutes

Nutritional Information

Per serving: 220 calories

fat 6 g (of which 1.5 g is saturated)

sodium 540 mg

carbohydrate 18 g

fibre 7 g

protein 23 g

Very high in fibre

Low in saturated fat

Excellent Source of Vitamin C

Good Source of Vitamin A

Good Source of Iron

Source of Calcium


In large saucepan of boiling salted water, cook green beans for 2 minutes or until tender. Drain and transfer beans to large salad bowl. Add fennel and red pepper to bowl.

Slice chicken breasts in half horizontally. Drizzle with 1 tbsp (15 mL) of the oil and sprinkle with a pinch each of the pepper and salt. In nonstick frying pan, cook chicken over medium-high heat for 4 minutes, turning halfway, or until browned and cooked through. Transfer to cutting board. Cut chicken into long slices and add to salad bowl.

Drizzle in remaining olive oil, salt and pepper. Add green onions and garlic and toss to combine. Add dressing and toss to coat.

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