Chicken and Two Bean Salad

• 3 12 cups cubed cooked chicken
• 12 lb fresh green beans, ends removed, cut in half horizontally
• 12 lb fresh wax bean, ends removed, cut in half horizontally
• 14 cup chopped celery
• 2 tablespoons chopped red onions
• 12 cup sliced radish
• 1 tablespoon fresh lemon juice
• salt
• pepper
• 12 cup low-fat sour cream
• 12 cup mayonnaise
• 2 tablespoons chopped fresh tarragon (or 2 teaspoons dried tarragon)
• 2 tablespoons chopped fresh curly-leaf parsley

1. Bring a saucepan of water to a boil; add the beans.
2. Cook 4-5 minutes or just until crisp-tender.
3. Drain and refresh under cold water to stop the cooking and set their color.
4. Add the chicken, beans, celery, onion, and radishes to a large bowl.
5. To make the dressing: in a small bowl, whisk the lemon juice, salt, and pepper together.
6. Whisk in the sour cream, mayonnaise, tarragon, and parsley.
7. Pour dressing over the chicken mixture; toss gently to coat thoroughly.
8. Cover and refrigerate for up to 1 hour.

chicken, green beans, wax bean, celery, red onions, radish, lemon juice, salt, pepper, lowfat sour cream, mayonnaise, tarragon, parsley

Taken from www.food.com/recipe/chicken-and-two-bean-salad-135208 (may not work)