White Bean and Roasted Chicken Salad

(from shawn’s recipe box)

Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture. Great for picnics or lazy-day suppers, this salad stirs together in a flash.

Source: Carla Fitzgerald Williams, Cooking Light, JUNE 2004

Serves 5 people

Categories: Chicken Salads

Ingredients

  • * Salad:
  • * 2 cups coarsely chopped skinless, boneless rotisserie chicken
  • * 1 cup chopped tomato
  • * 1/2 cup thinly sliced red onion
  • * 1/3 cup sliced fresh basil
  • * 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
  • *
  • Dressing:
  • * 1/4 cup red wine vinegar
  • * 2 tablespoons extravirgin olive oil
  • * 1 tablespoon fresh lemon juice
  • * 2 teaspoons Dijon mustard
  • * 1/2 teaspoon salt
  • * 1/4 teaspoon freshly ground black pepper
  • * 2 garlic cloves, minced

Directions

  1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.

  2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

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