This is a great salad recipe that we had at a Women's conference for 350, so you know it has to be easy!

Chicken Salad
4-6 chicken breasts (skinless, boneless)
1/4 cup soy sauce
1/4 cup olive oil
Freshly ground pepper

1 lb. fresh green beans trimmed and halved
(We used French frozen ones we found at Trader Joe's,
a 1.5 lbs bag for
$1.99.)

3 tbsp Dijon mustard
3 tbsp white wine vinegar
1/2 cup olive oil
2 tbsp minced fresh thyme or (2 tsp dried)

1 cup coarsely chopped pecans or cashews
Red leaf lettuce
(We used Romaine because it was cheaper, but Red Leaf
is prettier.)
1 cup Feta cheese

Preheat oven to 450 degrees. Arrange chicken breasts
in single layer
on
cookie sheet or jelly roll pan. Brush both sides with
soy sauce and
olive
oil. (We just marinated ours in equal parts olive oil
and soy sauce.)
Sprinkle both sides with pepper. Roast until cooked
thru. Cool. Cut
chicken into strips. Set aside.

Cook fresh beans in large pot of boiling salted water
until
crisp-tender 5
to 7 minutes, or steam frozen beans. Drain. Rinse
with cold water.

Combine mustard, vinegar, oil and thyme.

Add beans and dressing to chicken and toss to coat.
Serve in lettuce
cups
with cheese and walnuts as garnish.

Can be made a day ahead; store beans, chicken,
lettuce, and dressing
separately and mix immediately before serving.