Categories: Chicken, Salad

Ingredients

• Vinaigrette:
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 3 tablespoons white balsamic vinegar
• 1 -2 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• Salad:
• 2 cups cubed cooked chicken
• 1/3 cup diced red onion
• 1 medium red bell pepper, coarsely chopped
• 1 small zucchini, halved lengthwise and sliced
• 1 (15 1/4 ounce) can cannellini beans, drained and rinsed

Directions

1. In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.

2. Using a whisk, blend together well.

3. Gradually beat in the oil using the whisk, until well blended.

4. Add all the salad ingredients; toss.

5. Refrigerate for 2-3 hours or until well chilled.

6. Stir right before ready to serve.

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