Recipes | Salads: Main Dish & Sides

Chicken Salad with Gruyere, Green Beans, Tomatoes & Basil

GFEZQ

Chicken Salad with Gruyere, Green Beans, Tomatoes & Basil – Dinner in a Bowl

This salad is like an homage to the end of summer. Tomatoes and basil are all about and I wanted to make a chicken salad for dinner on a particularly hot night. It had to be hearty enough to be a meal. I came across a version in my friend Betty Rosbottom’s book, American Favorites. Once you make this Chicken Salad with Gruyere, Green Beans, Tomatoes & Basil you will want to make it again and again.

chicken salad with Gruyere, Green Beans, Tomatoes & Basil in a blue and white bowl-2

It All Starts with Cooked Chicken

Betty first made this dish in the south of France while on holiday and she happened to pick up a cooked chicken, which inspired the dish. You could buy a low FODMAP rotisserie chicken, or you could poach some chicken, which I love to do for salads, because the meat stays so moist.

chicken salad with Gruyere, Green Beans, Tomatoes & Basil in a blue and white bowl-2
Salad Dressing

You can pick and choose, but I like a mustardy vinaigrette made with fruity olive oil for this salad. Try our Low FODMAP Red Wine Vinaigrette.

chicken salad with Gruyere, Green Beans, Tomatoes & Basil in a blue and white bowl-2
5 from 1 vote

Chicken Salad with Gruyere, Green Beans, Tomatoes & Basil

This Chicken Salad with Gruyere, Green Beans, Tomatoes & Basil is hearty enough for dinner or for a substantial lunch. If you start with rotisserie chicken, or other cooked chicken, it will come together very quickly.

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes

Ingredients:

  • 4 ounces (115 g) slender green beans, trimmed and cut crosswise in half or thirds
  • 1 pound (455 g ) cooked chicken, skinless, cubed or shredded
  • 2 ounces (55 g) Gruyere cheese, cut into 2-inch by 1/4-inch (5 cm by 6 mm) sticks
  • 10 cherry tomatoes, halved
  • 2 tablespoons torn basil leaves
  • Soft lettuce, such as Boston or Bibb
  • Low FODMAP salad dressing of choice

Preparation:

  1. Bring a medium pot of water to a boil and drop in the beans. Boil for a couple of minutes or just until crisp/tender. Drain and run under cold water to halt cooking. Pat very dry.
  2. In a large mixing bowl toss together the beans, chicken, Gruyere, tomatoes and basil. Lightly dress with salad dressing of choice and serve on a bed of lettuce. You can also store the salad without the lettuce overnight in an airtight container in the fridge. I actually like it after it has been stored with dressing, but you could also store the dressing separately and combine right before eating.
Course: Dinner & Lunch, Salad
Cuisine: American