Italian Chicken Salad

We all know the traditional chicken salad with a mayonnaise base. The problem is that it isn’t all that healthy and I’m always nervous about packing it for lunch or a picnic because of the mayo.

So I’ve been experimenting a bit with an oil based dressing to use instead. Here’s my new favorite. I’m calling it an italian chicken salad because the dressing and the veggies I use in it remind me of regular italian dressing. This stuff is perfect eaten on it’s own or on some panini bread.

Yummy Italian Chicken Salad

1/3 cup red wine vinegar
1/4 cup minced fresh basil
1 tablespoon olive oil
2 teaspoons olive oil
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, Cubed
1 pound fresh green beans, broken in half
2 plum tomatoes, Chopped

Place 2 teaspoons of oil in a large skillet.  Add the chicken and cook over medium heat until when pierced with a fork juice runs clear about 10 minutes.  Remove from skillet and allow draining on a paper towel.  In a large saucepan place green beans and enough water to just cover the beans.  Bring to a boil.  Reduce heat to low, cover the saucepan and allow the beans to simmer about 10 minutes or until just beginning to tender.  Drain well.  Place the vinegar, basil, 1 tablespoon of oil, sugar and salt in a large mixing bowl.  Use a spoon to mix the ingredients together.  Add the cooked chicken, green beans and tomatoes.  Mix well to be sure the chicken, beans and tomatoes are covered completely.  Cover the bowl and refrigerate at least 2 hours.  When ready to serve stir a couple of times to make sure everything is mixed together well after sitting.