25 ml vinegar 2 tbsp
15 ml olive oil 1 tbsp
1 garlic clove, minced
5 ml dijon mustard 1 tsp
2 ml salt 1/2 tsp
1 ml granulated sugar 1/4 tsp
1 ml coarsely ground black pepper 1/4 tsp
125 ml red onion, finely chopped 1/2 cup
500 g green beans 1 lb
250 g chicken, cooked 8 oz
250 ml cherry tomatoes, halved 1 cup
red lettuce leaves
25 ml fresh parsley, chopped 2 tbsp
In large bowl; whisk together vinegar, oil, garlic, mustard, salt, sugar and pepper. Add onion and toss well. Set aside.
In large pot of boiling salted water; cook beans for 5 to 7 minutes or until beans are tender-crisp. Drain and refresh under cold water. Pat dry. Add to bowl.
Cut chicken into strips; add to bowl along with tomatoes; toss. Serve on lettuce lined plates; garnish with parsley.
Serves 4