Greek Chicken Salad With White Beans |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Sonoma Diet Wave 1 or Wave 2(add blueberry's) Ingredients:
1 tablespoon chopped dried tomatoe (not oil-packed) |
boiling water |
2 cups torn mixed salad greens |
3 ounces cooked skinless chicken breasts, sliced |
1/4 cup canned cannellini beans, rinsed and drained (white kidney beans) |
1 tablespoon crumbled reduced-fat feta cheese |
1 tablespoon slivered almonds, toasted |
2 tablespoons red wine vinegar |
1 tablespoon finely chopped shallot |
1 1/2 teaspoons dijon-style mustard |
2 tablespoons extra virgin olive oil |
1/8 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Place dried tomatoes in a small bowl. Add enough boiling water to cover; let stand for 5 minutes. Drain well.
2. Meanwhile, arrange salad greens on a serving plate. Top with chicken, cannellini beans, feta cheese, and almonds. Sprinkle with drained tomatoes. Drizzle with 1 tablespoon Red Wine Vinaigrette.
3. Red Wine Vinaigrette: In a small bowl combine vinegar and shallot. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.
4. NOTE: Omit blueberries from meal plan if still in Wave 1.
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