White Bean and Roasted Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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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. This a wonderful no cook dinner. Came out of Cooking Light. I always add some extra veggies. Ingredients:
2 cups coarsely chopped 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 2 (16 ounce) cans other white beans, rinsed and drained |
1/4 cup red wine vinegar |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh lemon juice |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon fresh 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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