Mediterranean Chicken Salad

This recipe is SO healthy. I wanted a fresh-tasting but healthy meal for Mother's Day, and my mother definitely approved. The mint and orange zest is what makes it extremely fresh-tasting. This salad makes a great main course because it is so hearty, yet you can still eat a lot of it somehow.

3 slices crusty bread

1 clove garlic, peeled and halved

1/2 lb green beans, cut into 2-inch pieces

1 lb skinless, boneless chicken breasts

3/4 tsp grated orange zest

1 cup orange juice

2 TBSP honey

2 TBSP red wine vinegar

1 TBSP Dijon mustard

1 TBSP olive oil

1/2 tsp salt

3/4 lb plum tomatoes, cut into wedges

2 TBSP chopped fresh mint

3 cups torn green-leaf lettuce leaves

Preheat oven to 400'. Place the bread on baking sheet and bake for 5 minutes, or until crisp and golden. Immediately rub warm bread with cut sides of garlic. Cut bread into small cubes for croutons. Set aside. (Surprisingly enough, the croutons didn't have any butter in them, yet tasted so garlic-buttery!)

In large pot of boiling water, cook green beans until crisp-tender, about 2 minutes. Drain, rinse with cold water, drain again.

In large skillet, combine chicken, orange zest, and orange juice. Bring to boil over high heat, reduce to a simmer, cover, and cook until chicken is cooked through, about 8 minutes. With a slotted spoon, transfer chicken to a cutting board. Add honey to the sauce, bring to a boil, and cook, uncovered, until reduced to 1/2 cup, about 5 minutes. Remove from heat, and cool slightly. Cut chicken into thin diagonal slices.

In large bowl, combine cooled sauce, vinegar, mustard, oil, and salt. Add green beans, tomatoes, mint, and chicken slices and toss to combine. Place lettuce in a large serving bowl and spoon chicken salad on top. Sprinkle with croutons and serve.

YIELD: 4 servings