Saturday, February 19, 2011

White Bean and Roasted Chicken Salad

I like beans, and I like chicken. I like recipes that can use leftovers. This one seems to fit the bill nicely. Lean proteins, veggies, flavor. Clean.

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)


  • 2  cups coarsely chopped skinless, boneless 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  extra virgin 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


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.

Thank you, Cooking Light!