Chicken Salad in Tomato Cups

• 12 lb green beans
• 4 (8 ounce) refrigerated roasted cooked chicken breast halves
• 2 medium carrots
• 1 (8 1/4 ounce) can red kidney beans
• 14 cup grated parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons olive oil or 2 tablespoons salad oil
• 2 tablespoons capers
• 1 teaspoon salt
• 34 teaspoon dried oregano leaves
• 4 large tomatoes (about 12 ounces each)
• 1 medium head lettuce

1. Trim ends from green beans; cut each bean crosswise in half.
2. In 2-quart saucepan over high heat, add.
3. in 1 inch boiling water, heat green beans to boiling.
4. Reduce heat to low; cover and simmer 10 to 15 minutes until beans are tender, drain.
5. Meanwhile, discard skin and bones from chicken.
6. Tear chicken into bite-size pieces.
7. Cut carrots into matchstick-thin strips.
8. Drain kidney beans.
9. In large bowl, combine green beans, chicken, carrots, kidney beans, Parmesan cheese, lemon juice, olive or salad oil, capers, salt, oregano and 2 tablespoons water; toss to mix well.
10. With tomatoes stem-end down, cut each tomato into 5 wedges, being careful not to cut all the way through.
11. Line 4 dinner plates with lettuce.
12. Place a tomato on each lettuce-lined plate.
13. Spread tomato wedges open like a flower; top with chicken mixture.

green beans, carrots, red kidney beans, parmesan cheese, lemon juice, olive oil, capers, salt, oregano, tomatoes, head lettuce

Taken from www.food.com/recipe/chicken-salad-in-tomato-cups-240258 (may not work)