Saturday, January 16, 2010

Citrusy Chicken and Green Bean Salad

Now that the holiday season is over and we are into the new year, it's time to lighten up some recipes. While the champagne chicken was delish (and I can't wait to make it again for Valentine's Day and possibly our anniversary in the spring), the husband and I need to move away from heavy cream, butter, and loads of cheese.

What a sad prospect. I feel like that Julia Child quote, "If you're afraid of butter, use cream!" is so true sometimes. There is just something to be said for going whole hog and using those great tasting fats.

But then my jeans get tighter and my belly gets rounder and I start to wonder if butter is really worth it after all. However, lightening up dinner does not have to mean throwing out flavor. Heck no! Squeeze some lemon juice into a dish, add in palmfuls of fresh or dried herbs, and you have just as tasty a meal, without all the fat.

In light of this decision to eat some healthier meals (I said some...I still intend to make pizza, and Mexican, and ice cream with whole milk on occasion), I picked up the newest issue of Martha Stewart's Every Day Food recipe booklet. The cover enticed me with its promise of lighter, yet tasty meals and so far it has not disappointed.

I heavily adapted this recipe from Every Day food; the original called for cucumbers (omitted), only 1 tablespoon of lemon juice (upped to 2 lemons), and 1 tablespoon of basil (upped to 2, plus some dried rosemary). Also, I doubled the recipe, but decided not to double the amount of oil, in an effort to continue the healthyness.

The husband, who doesn't really like lemon, thoroughly enjoyed this and requested that it be added to "the rotation."

Citrusy Chicken and Green Bean Salad
Source: Adapted from Martha Stewart's Everyday Food
Printable Recipe

2 chicken breasts, poached
8-10 ounces green beans, steamed
2 tablespoons basil, finely chopped
1 tablespoon parsley, finely chopped
1-2 teaspoons dried rosemary
1 tablespoon olive oil
juice of 2 lemons
2 tablespoons sliced almonds, toasted
salt and pepper to taste

In a large bowl, whisk together the olive oil, lemon juice, basil, parsley, and dried rosemary.

Cut the chicken into chunks and add to the dressing, along with the steamed green beans. Season with salt and pepper to taste. Toss the chicken and beans to fully coat with dressing. Sprinkle with the toasted almonds and serve.


Anonymous said...

Definitely going to try this one. Thanks!

Ann In Fallbrook, CA said...

Looks tasty, but why did you eliminate the cukes?

Janet said...

Omar hates cucumbers and I thought they would be weird with the chicken and green beans served warm. Do you want me to send you the original recipe?

Ann In Fallbrook, CA said...

Sure. And I love your new header-waaayyy cool!

Janet said...

Oh my friend from work, Michelle, made it for me! It is very me. :)


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