Chicken Salad In Tomato Cups

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 lb green beans
• 4 (8 ounce) refrigerated roasted cooked chicken breast halves
• 2 medium carrots
• 1 (8 1/4 ounce) can red kidney beans
• 1/4 cup grated parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons olive oil or 2 tablespoons salad oil
• 2 tablespoons capers
• 1 teaspoon salt
• 3/4 teaspoon dried oregano leaves
• 4 large tomatoes (about 12 ounces each)
• 1 medium head lettuce

Recipe

• 1 trim ends from green beans; cut each bean crosswise in half.
• 2 in 2-quart saucepan over high heat, add.
• 3 in 1 inch boiling water, heat green beans to boiling. reduce heat to low; cover and simmer 10 to 15 minutes until beans are tender, drain.
• 4 meanwhile, discard skin and bones from chicken. tear chicken into bite-size pieces. cut carrots into matchstick-thin strips. drain kidney beans.
• 5 in large bowl, combine green beans, chicken, carrots, kidney beans, parmesan cheese, lemon juice, olive or salad oil, capers, salt, oregano and 2 tablespoons water; toss to mix well.
• 6 with tomatoes stem-end down, cut each tomato into 5 wedges, being careful not to cut all the way through.
• 7 line 4 dinner plates with lettuce. place a tomato on each lettuce-lined plate. spread tomato wedges open like a flower; top with chicken mixture.