chickinthekitchen.com

Chicken, Green Bean, Egg, Grape, and Avocado Salad

January 8, 2008

Thanks to Serious Eat’s Potato, Chicken, Green Bean, Egg, and Avocado Salad in an Herb Mayonnaise, I present to you the lunch with the longest name ever.

I almost always have leftover roasted or boiled (from soup) chicken in the house now that I am cooking regularly, and since today I happened to also have an avocado, hard-boiled eggs, and grapes, I picked up the green beans this morning to complete this dish.

I’m sure adding herbs to the mayo (or making your own mayo!) would take this composed salad over the top, but that’s just more fuss than I need for lunch. Here’s my simplified version.

Adapted from Serious Eats

2 handfuls haricot vert
1 handful red grapes, halved
1 avocado, peeled and sliced
2 hard-boiled eggs, quartered
1 cup leftover chicken, shredded

2 tsp. dijon mustard
1-2 Tbsp. mayo
salt & pepper

Wash and trim haricot vert and place in a covered bowl with a few tablespoons of water. Microwave for 3 minutes on high or until beans are tender enough for your taste, then immerse in cold water to stop the cooking. Drain and pat dry.

In a large bowl, combine beans with the next four ingredients. Toss gently. Add mustard and mayo, salt and pepper and again toss gently until all ingredients are coated. Serve as is, or on a bed of lettuce.

 Print this post

Filed under: Eggs,Poultry,Salad

Tags: cooking, eggs, Green Bean, Serious Eats