Green Bean Chicken Salad 1/3 cup red wine vinegar or cider vinegar 1/4 cup minced fresh basil or 4 teaspoons dried basil 2 teaspoons granulated sugar 1/8 teaspoon salt 1 tablespoon plus 2 teaspoons olive or canola oil, divided 1 pound boneless skinless chicken breasts, cubed 1 pound fresh green beans, trimmed 2 plum tomatoes In a large bowl, whisk the first 4 ingredients and 1 T. of the oil; set aside. In a nonstick skillet, sauté chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat. Place green beans in a steamer basket in a saucepan over 1-in. of water. Bring to a boil; cover and steam for 5 to 10 minutes or until crisp tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss again before serving. Serves 4. One 1 1/4 cup serving equals: 225 calories 7 gm fat (1 gm saturated) 66 mg cholesterol 152 mg sodium 11 gm carbohydrate 5 gm fiber 28 gm protein Exchanges: 3 very lean meat 2 vegetable 1 fat 5 WW points