Green Bean Chicken Salad

Got this from a Taste Of Home Magazine from 2003. Super delicious, and good for you!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1⁄3 cup red wine vinegar
• 1⁄4 cup  minced fresh basil
• 1  tablespoon olive oil
• 2  teaspoons olive oil
• 2  teaspoons sugar
• 1⁄8 teaspoon salt
• 1  lb boneless skinless chicken breast, Cubed
• 1  lb fresh green beans, Trimmed
• 2  plum tomatoes, Chopped

Directions

1. In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat.
2. Place green beans in a steamer basket in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.