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Ingredientes
- 1 lrg Smoked chicken breast - (12 ounce)
- 2 x Endives
- 1/2 lb Haricots verts ends snapped,
- Â Â and strung
- 2 Tbsp. Rice vinegar
- 1 tsp Dijon mustard
- 2 Tbsp. Vegetable oil
- 1/4 c. Walnut oil
- 2 Tbsp. Green onions
- Â Â Crumbled blue or possibly goat's cheese (optional)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Remove skin and fat from chicken and cut into bite-size strips or possibly chunks and set in mixing bowl. Cut endive into 1/2-inch cross sections. Boil or possibly steam haricots verts for 4 to 5 min or possibly till just tender. Drain and refresh under cool water; pat dry. Cut them on bias into 2-inch lengths.
- In a small mixing bowl combine rice vinegar, mustard, vegetable oil and walnut oil; adjust flavors and season with salt and pepper. Toss dressing with chicken, endive and green beans. Season to taste with salt and pepper and garnish with scallions and crumbled blue or possibly goat's cheese. Serve with corn bread.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 574g | |
| Recipe makes 2 servings | |
| Calories 562 | |
| Calories from Fat 428 | 76% |
| Total Fat 48.28g | 60% |
| Saturated Fat 5.57g | 22% |
| Trans Fat 0.44g | |
| Cholesterol 45mg | 15% |
| Sodium 171mg | 7% |
| Potassium 1569mg | 45% |
| Total Carbs 15.48g | 4% |
| Dietary Fiber 13.9g | 46% |
| Sugars 1.32g | 1% |
| Protein 20.24g | 32% |
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