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.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
Thank you, Cooking Light!
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
- 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
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.
Thank you, Cooking Light!
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