Tuscan Green Bean and Chicken Salad

Tuscan Green Bean and Chicken Salad




  • 8 ounces penne pasta, 2 cups
  • 1 (12 ounce) bag green beans, cut into thirds
  • 2 cups shredded rotisserie chicken
  • 1/2 cup diced red bell pepper
  • 1/2 cup julienned radishes
  • 1/4 cup thinly sliced green onions, including some tops
  • 1-1/2 cups shredded Asiago cheese
  • 1 cup mayonnaise
  • 3/4 cup buttermilk
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Lunds and Byerlys Tuscan seasoning
  • 1-1/2 teaspoons Minced Garlic
  • 1-1/2 teaspoons Salt
  • 1/2 teaspoon pepper
  • 1/4 cup pine nuts, toasted
  • fresh basil sprigs, optional


  1. Cook pasta according to package directions until just tender (10-12 minutes); drain. Rinse with cold water; drain.
  2. Meanwhile, cook green beans in boiling salted water until crisp-tender (5-7 minutes); drain. Rinse with cold water; drain.
  3. In large bowl, combine pasta, green beans, chicken, red pepper, radishes, onions and cheese.
  4. In bowl, whisk together mayonnaise, buttermilk, vinegar, Tuscan Seasoning, garlic, salt and pepper. Gently fold into chicken mixture. Refrigerate, covered, several hours or overnight. To serve: stir in pine nuts and garnish with basil, if desired.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.