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Grilled Chicken with Green Beans and Walnuts
Makes 4 servings.

1 - pound green beans

Marinade
1/2 - cup olive oil
1/3 - cup lemon juice
1-1/2 - cup cilantro

Dressing
1 - cup walnuts, toasted
3 - Tablespoon walnut oil
1 - garlic clove
1/2 - tsp salt
1/4 - teaspoon black pepper
8 - chicken thighs, skinless and boneless

• In pot over boiling water, place green beans and cook about 5 minutes. 
• Drain beans; run under cold, running water. 
• Into food processor, add olive oil, lemon juice and cilantro. 
• Process until cilantro is finely chopped. 
• Remove 1/2 cup of olive oil marinade; place in a large zip lock plastic bag. 
• Set aside.
  
• In the food processor, add in the walnuts, walnut oil, garlic, salt and pepper to other ingredients. 
• Process until walnuts are finely chopped and set aside. Place dressing in bowl. 
• Cover with plastic and refrigerate.
  
• Place chicken thighs in plastic bag with marinade. Seal tightly and shake well . 
• Refrigerate for at least 30 minutes and up to 24 hours.

• Place chicken on grill and cook for about 20 minutes (turning often). 
• Just before serving, toss green beans with dressing. Arrange the beans on a platter and set cooked chicken on top.