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White Bean and Roasted Chicken Salad

Cooking Light
White Bean and Roasted Chicken Salad
Randy Mayor; Melanie J. Clarke
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Worthy of a Special Occasion

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.

Yield: 5 servings (serving size: about 1 1/4 cups)

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

Preparation

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.

Nutritional Information

Calories:
369 (25% from fat)
Fat:
10.1g (sat 2g,mono 5.7g,poly 1.7g)
Protein:
29.2g
Carbohydrate:
41.5g
Fiber:
9.6g
Cholesterol:
45mg
Iron:
4mg
Sodium:
342mg
Calcium:
117mg
Carla Fitzgerald Williams, Cooking Light, JUNE 2004

Member Ratings and Reviews

5 stars
Cynthia
We really enjoyed this recipe. We'll definitely make it again. The only change I made was to mice the onions because my hubby doesn't like large pieces of onion.12/30/09

5 stars
shari
I subbed morningstar chicken strips and diced them along with the onion. fer browning the chicken strips I added to the bean mixture. I also cubed some avacado and put on top when serving. very good.10/07/09