White Bean and Roasted Chicken Salad

White Bean and Roasted Chicken Salad
Photo by Randy Mayor

Ingredients

  • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
  • 2 teaspoons Dijon mustard
  • Salad:
  • 2 cups coarsely chopped skinless, boneless rotisserie chicken
  • 1/3 cup sliced fresh basil
  • 2 cups coarsely chopped skinless, boneless rotisserie chicken
  • ¼ teaspoon freshly ground black pepper
  • + 21 more ingredients
    • 2 garlic cloves, minced
    • 1 cup chopped tomato
    • ½ teaspoon salt
    • ½ cup thinly sliced red onion
    • ¼ cup red wine vinegar
    • 2 tablespoons extravirgin olive oil
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • 2 garlic cloves, minced
    • 2 tablespoons extravirgin olive oil
    • ¼ cup red wine vinegar
    • 2 teaspoons Dijon mustard
    • 1/3 cup sliced fresh basil
    • Dressing:
    • Dressing:
    • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
    • 1 tablespoon fresh lemon juice
    • 1 cup chopped tomato
    • Salad:
    • ½ cup thinly sliced red onion

To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

View full recipe at My Recipes

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