Chicken and Green Bean Salad

The brine in this recipe allows for extremely tender chicken. Green beans are also in season, so take advantage of this recipe!

Chicken and Green Bean Salad

For cooking the chicken:
1 pound chicken breasts (boneless, skinless)
1 bay leaf
1 teaspoon oregano (dried)
1 teaspoon thyme (dried)
2 tablespoons salt
1 teaspoon black pepper

For the salad:
1/2 pound fresh green beans, ends trimmed, cut in half
5 cloves garlic, chopped
1 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
1/4 cup sundried tomatoes, chopped
salt

In a saucepan, add water, bay leaf, salt, oregano, thyme, salt, and black pepper. Allow to come to a boil, then add the chicken breasts whole.

When the breasts are cooked (should take about 10 minutes), place onto a plate, and with two forks, shred the chicken.

Then, in a frying pan, saute garlic in olive oil for 1 minute. Then, add the chicken and salt. Cook for 2 minutes. Then, remove the chicken (leave the garlic in the pan), and add the green beans, and season with salt. Allow the beans to cook over low heat until tender.

Then in a large bowl, add the beans, chicken, basil, and chopped sundried tomatoes, and toss. Enjoy!

Serves approximately 4.