Green Bean, Walnut and Chicken Salad

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  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • Pinch of pepper
  • Pinch of sugar
  • 1/4 cup extra virgin olive oil
  • 1 1/2 pounds green beans, steamed and cooled
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 1/2 cups coarsely chopped walnuts
  • 1/2 bunch parsley, finely chopped
  • 1/4 teaspoon fresh ground black pepper


In a small bowl, whisk together vinegar, mustard, salt, pepper and sugar. Slowly add olive oil, whisking until emulsified.

Combine remaining ingredients in a large bowl. Drizzle with vinaigrette and toss until green beans, chicken and walnuts are evenly coated.

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