Ingredients
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1 tablespoon olive oil
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2 garlic cloves, crushed (used to flavor pan)
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1 cup sliced mushrooms
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1 cup sliced roasted red pepper, from jar
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1 cup frozen cut green beans, thawed
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1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can navy beans, drained and rinsed
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2 tablespoons red wine vinegar
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2 tablespoons prepared pesto sauce
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1 small romaine lettuce, torn into small pieces
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1/2 cup sliced green onion
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1/2 lb cooked chicken breast, cubed
Instructions
- In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
- Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
- Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.