chicken, green bean, and cucumber salad

recipe from FOOD everyday (martha stewart magazine)

Jan/Feb 2010 issue

In a large bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon plus 1 teaspoon fresh lemon juice, 1 tablespoon each finely chopped fresh parsley and basil, and 1 tablespoon capers [didn't use], drained and chopped.

Boil 4 ounces green beans, trimmed, in salted water until crisp-tender, 3 minutes. Rinse with cold water; drain and add to bowl along with 1 poached chicken breast half (recipe below), cooled and torn, 1 small cucumber, peeled, halved lengthwise, seeded and sliced, and 2 tablespoons chopped toasted almonds [i used slivered almonds].

Season with salt and pepper and toss to coat. SERVES 4.

per serv: 134 calories; 6.7 g fat (1.1 g sat fat), 14.7 g protein, 4 g carb, 1.7 g fiber

my thoughts: i served this with brown rice. i think its a great summer dish. i made the mistake of trying this out on a winter day. its definitely tasty, but i'll wait to make it again until its a nice warm day & i'm in the mood for a chilled main dish.

BASIC POACHED CHICKEN recipe (from same source as above)

1/2 medium yellow onion, halved

1 medium carrot, cut into thirds

1 celery stalk, cut into thirds

2 garlic cloves, peeled

1/2 lemon, sliced (optional)

1 teaspoon coarse salt

1 teaspoon black peppercorns

3 sprigs thyme or parsley

4 boneless, skinless chicken breast halves (about 8 ounces each)

In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

tip: i don't think i cut the chicken breasts... and probably should have so it soaked in more flavor.