A fun twist on plain-jane chicken salad…

Season chicken with salt, pepper, garlic powder and dried basil.  Grill over medium-high heat until cooked through, about 5-7 minutes per side.  Let cool then chop into bite-sized pieces.  Combine with chopped red onion, cucumber, blanched green beans, walnuts, scallions and parsley.  

The dressing is a light orange vinaigrette.  Combine 2 parts orange juice with one part champagne vinegar, 1 part olive oil and some orange zest.  You can dress the chicken salad all at once or drizzle over just before serving.  

Serve this salad on a bed of quinoa or salad greens.