Chicken Green Bean and Walnut Salad

READY IN: 15mins
Recipe by Clifford Boren

Super easy and quick. Very tasty too. Good summer entree.

Top Review by Babs in Toyland

This was yummy. I used frozen snap peas and cooked and cooled them - then added everything else in the recipe. We really enjoyed this low carb dinner - thanks for posting Clifford!

Ingredients Nutrition

  • 4 cups cut green beans (I use canned)
  • 2 cups diced cooked boneless skinless chicken breasts (I get precooked at Von's. Saves time.)
  • 14 cup fresh parsley, chopped
  • 1 (4 ounce) packageof chopped walnuts, lightly toasted (be very careful not to burn them)
  • 2 tablespoons balsamic vinegar (or more to taste)
  • 2 teaspoons olive oil
  • salt and pepper


  1. Flop the beans, chicken, parsley, and nuts in a large bowl.
  2. Whisk together the vinegar, oil, salt, and pepper in a small bowl.
  3. Pour the dressing over the beans and chicken mixture and toss well.
  4. Stash it in the fridge for a couple of hours to allow the flavors to meld.

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