Ingredients
1/3 cup red wine vinegar1/4 cup minced fresh basil or 4 teaspoons dried basil1 tablespoon plus 2 teaspoons olive oil, divided2 teaspoons sugar1/8 teaspoon salt1 pound boneless skinless chicken breasts, cubed1 pound fresh green beans, trimmed2 plum tomatoes, chopped
Preparation
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.
Place green beans in a steamer basket in a saucepan over 1 in. 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.
