Boil chicken breast for 20 minutes. Drain and let cool. Shred meat.
Parboil beans 3 minutes. Plunge into cold water. Drain.
Combine beans, chicken, almonds, water chestnuts, and oranges in a large bowl.
Put dressing ingredients in a blender. Process until well mixed.
Pour dressing over salad. Toss to coat. Cover and chill at least 2 hours before serving.
Makes 4 servings.
335 calories per serving
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