WKYT - Chef Walter - Recipes

White Bean and Roasted Chicken Salad Monday, August 2, 2010

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 oz cans cannellini beans (or Great Northerns), rinsed and drained
Dressing:
1/4 cup red wine vinegar
2 TBSP extra virgin olive oil
1 TBSP fresh lemon juice
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced

Directions

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.

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