Chicken and Two Bean Salad

A cool and refreshing summer salad.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3 1⁄2 cups  cubed  cooked chicken
• 1⁄2 lb fresh green beans, ends removed, cut in half horizontally
• 1⁄2 lb  fresh  wax bean, ends removed, cut in half horizontally
• 1⁄4 cup  chopped celery
• 2  tablespoons  chopped red onions
• 1⁄2 cup  sliced radish

• Dressing

• 1  tablespoon fresh lemon juice
•  salt
•  pepper
• 1⁄2 cup low-fat sour cream
• 1⁄2 cup mayonnaise
• 2  tablespoons  chopped fresh tarragon (or 2 teaspoons dried tarragon)
• 2  tablespoons  chopped fresh curly-leaf parsley

Directions

1. Bring a saucepan of water to a boil; add the beans.
2. Cook 4-5 minutes or just until crisp-tender.
3. Drain and refresh under cold water to stop the cooking and set their color.
4. Add the chicken, beans, celery, onion, and radishes to a large bowl.
5. To make the dressing: in a small bowl, whisk the lemon juice, salt, and pepper together.
6. Whisk in the sour cream, mayonnaise, tarragon, and parsley.
7. Pour dressing over the chicken mixture; toss gently to coat thoroughly.
8. Cover and refrigerate for up to 1 hour.