THIS IS ANOTHER EASY AND SEMI-COOL SALAD FOR THESE HOT SUMMER NIGHTS.
2 Tbsp oil
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1# chicken tenders or breasts cut into thick strips
1 cup fresh (or frozen) green beans
1 cup fresh (or frozen) yellow beans
1 cup frozen lima beans
1 avocado (I bought a “lite” variety) halved, seeded, peeled and sliced
3 oz crumbled blue cheese
Ranch dressing (I used my low fat recipe http://wp.me/p3CD01-pA)
Combine oil and spices in small mixing bowl. Coat chicken and grill 10-15 minutes. Meanwhile, combine beans in a microwave bowl with a few Tablespoons of water. Microwave 4-5 minutes just until heated through. Prepare avocado. Serve chicken over beans with avocado, some added blue cheese and a drizzle of my low fat Ranch dressing.
I THOUGHT EDAMAME WOULD ALSO BE GREAT IN THIS SALAD AND SOMETIMES I GRILL SOME COLORFUL VEGGIES WHILE GRILLING THE CHICKEN TO ADD SOME COLOR (SWEET PEPPERS OF VARIOUS COLORS OR EVEN SWEET POTATO FRIES).