This easy to prepare recipe
is the perfect addition to lunch served with a hearty piece of
whole-grain bread. It can be made in advance and refrigerated;
simply re-toss and place it on a bed of fresh lettuce.
Roasted Chicken and White
Bean Salad - Makes 6
2 cups boneless, skinless rotisserie
chicken, coarsely chopped
2 (16-oz.) cans no-salt cannellini beans (or regular canned variety,
rinsed and drained)
1/2 cup celery, small dice
1 cup tomato, chopped and seeded
1/2 cup red onion, thinly sliced
1/4 cup red wine vinegar
1 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
2 garlic cloves, minced
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. extra virgin olive oil
6 romaine leaves, rinsed and dried
1/3 cup fresh basil, coarsely chopped
Place first 5 ingredients (chicken
through onion) in mixing bowl, and gently toss to combine.
Combine next 7 ingredients (vinegar
through pepper) in mixing bowl and stir with whisk. Pour olive
oil in last while whisking the dressing to create a rich consistency.
Drizzle over chicken mixture and gently toss to coat.
Serve over romaine lettuce,
and garnish with fresh basil.
Per serving: 250 calories, 8
g total fat (1 g saturated fat), 23 g carbohydrate, 20 g protein,
7 g dietary fiber, 330 mg sodium.