Ingredients
1/2 pound fresh green beans, trimmed and halved (about 1 cup)DRESSING:1/4 cup olive oil2 teaspoons grated lemon zest2 tablespoons lemon juice2 garlic cloves, minced1 teaspoon Dijon mustard1/8 teaspoon saltDash pepperSALAD:1 can (5 ounces) light tuna in water, drained and flaked2 tablespoons sliced ripe olives, drained1 teaspoon capers, rinsed and drained2 cups torn mixed salad greens1 package (6 ounces) ready-to-use Southwest-style grilled chicken breast strips1 small red onion, halved and thinly sliced1 medium sweet red pepper, julienned2 hard-boiled large eggs, cut into wedges
Preparation
In a saucepan, cook green beans in boiling water just until crisp-tender. Remove and immediately drop into ice water to cool. Drain; pat dry.
Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers.
Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing.
