Chicken and Green Bean Salad

Updated:Apr 25,2014

SCwH-Chicken and Green Bean Salad

Chicken and Green Bean Salad



4 servings

About $2.82 per serving

1 tablespoon Dijon mustard or spicy brown mustard or use 1 teaspoon of ground mustard and mix with 2 teaspoons water
2 tablespoons extra virgin olive oil or canola oil
2 tablespoons lemon juice or vinegar
¼ teaspoon dried thyme
¼ teaspoon ground pepper
  1. Add ingredients to a small bowl.
  2. Use a fork or whisk to combine.
Chicken and Green Bean Salad
2 cups shredded chicken (from half of a rotisserie chicken) or 2 (10 oz.) cans salt-free white meat chicken, drained
2 (15.5 oz.) cans no salt added or low sodium green beans, drained and rinsed
3 celery stalks, chopped
3 tablespoons chopped unsalted, unoiled almonds (or any nut on sale)
  1. Add ingredients into a large bowl and mix together.
  2. Add dressing to salad, tossing to combine.

Get the Kids Involved: Kids can help crush the almonds! Just put in a sealed plastic bag and let them gently smash with a rolling pin or the back of a small pan.

Keep it Healthy: Seeds like hulled unsalted pumpkin seeds or unsalted sunflower seeds can be used instead of nuts in any recipe. They are just as nutritious!

Tips: Instead of celery, a 12-ounce package of shredded cabbage or shredded carrots can be used. Or, even a chopped cucumber! Just look at what is on sale and what you like to eat.

Per serving:
Total Fat13.5 g
Saturated Fat2.0 g
Trans Fat0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat8.0 g
Cholesterol 70 mg
Sodium360 mg
Carbohydrates11 g
Dietary Fiber5 g
Total Sugars5 g
Protein 23 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit

Related Lessons

Chopping Celery
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Cutting Chicken
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Homemade Dressings and Marinades
Watch Video
Trimming Chicken
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