Grilled Lemon-Lime Chicken and Green Bean Salad

The Washington Post, July 4, 2007

• • Cuisine: American
• • Course: Main Course, Salad
• • Features: Grilling, Fast, Kid-Friendly

Summary:

This classic warm salad recipe from Stephanie Witt Sedgwick's files has been updated with an easier method of making the dressing, plus the addition of a little white wine vinegar and Dijon-style mustard to make that dressing thicker.

It can also be prepared a few hours in advance, chilled until dinnertime and served cold.

4 servings

Ingredients:

• • 2 medium lemons
• • 2 to 3 medium limes
• • 1 tablespoon white wine vinegar
• • 1 teaspoon Dijon-style mustard
• • Pinch sugar
• • Pinch salt
• • Pinch freshly ground black pepper
• • 3/4 cup olive oil
• • 1 pound boneless, skinless chicken breast halves, pounded lightly and cut into 1-inch strips
• • 1 pound green beans, cleaned, trimmed and cut into 2-inch pieces
• • 1 small red onion

Directions:

Finely grate the zest of 2 lemons and 2 limes; squeeze 3 tablespoons of lemon juice and 3 tablespoons of lime juice. In a blender, combine the lemon and lime zests, lemon and lime juices, vinegar, mustard, sugar, and salt and pepper to taste; mix to combine. With the motor running, slowly add the oil to form an emulsified marinade/dressing. Pour half into a clean cup and set aside. Pour the remaining mixture into a shallow glass baking dish and add the chicken strips, turning to coat on both sides. Cover and refrigerate for 20 minutes.

Have ready a large bowl of ice water.

While the chicken is marinating, steam the green beans for 3 to 4 minutes, until just tender. Plunge them into the ice water to stop the cooking; set aside.

When ready to cook, prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.

Remove the chicken from the marinade and discard the marinade. Grill the chicken for 5 to 6 minutes, turning once, until lightly browned on both sides and cooked through. Set aside.

Peel the onion, trim off the ends and cut the onion into 1/2-inch slices. Brush the slices lightly with some of the reserved marinade/dressing. Grill for several minutes, turning once or twice, until the onions start to soften and begin to brown on both sides.

In a large serving bowl or platter, combine the green beans, chicken and onions with the rest of the reserved marinade/dressing and toss to combine. Serve warm.

Recipe Source:

From In Season columnist Stephanie Witt Sedgwick.

350 calories, 22g fat, 3g saturated fat, 66mg cholesterol, 117mg sodium, 11g carbohydrates, 4g dietary fiber, 3g sugar, 28g protein.