Chicken and Vegetable Salad

Ingredients
1/2 bag (8 oz.) pre-trimmed green beans
1 bag (5 oz.) spring salad mix
1 box Bell & Evans Chicken Tenders, cooked and thinly sliced
1/2 c. drained presliced roasted red bell peppers
3 pre-hard-cooked eggs, sliced
1 bunch scallions, white and light green parts, sliced
3/4 c. Brianna’s Dressing Real French Vinaigrette
Directions
Cook the gluten free chicken tenders according to package directions. Place the beans in an 8″ x 8″ microwaveable baking dish. Add enough water to come 1/4″ up the sides of the dish. Cover with plastic wrap, leaving a small corner vent. Microwave on high power for 6 minutes, or until the beans are crisp-cooked. Drain and rinse with cold water to stop the cooking. Pat dry; let stand to cool. Meanwhile, wash and arrange the spring mix on a large serving platter. Top with the chicken, peppers, eggs, scallions, and the reserved beans. Drizzle the dressing over the salad and serve. (Serves: 4)