Roasted Chicken and Cannellini Bean Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a wonderfully refreshing and flavorful salad. Add some crusty bread, or fresh pita and this makes a great light meal. I adapted this from a Cooking Light recipe. The flavors are even better after the salad has sat in the refrigerator for a few hours or overnight. If you decide to make this ahead of time, do not add the fresh mint and basil until just before serving. Ingredients:
2 cups coarsely chopped cooked boneless skinless chicken (i use rotisserie chicken from the grocery store often) |
1 cup chopped roma tomato |
1/2 cup thinly sliced red onion |
1/3 cup chopped fresh basil |
1/3 cup chopped fresh mint |
2 (15 1/2 ounce) cans cannellini beans, drained and rinsed |
1/2 cup crumbled feta cheese, more to taste |
1/4 cup red wine vinegar |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh lemon juice |
2 teaspoons dijon mustard |
1 teaspoon all purpose greek seasoning (like cavendars) |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 garlic cloves, minced |
Directions:
1. To prepare salad, place salad ingredients in a large bowl, toss gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring quickly with a whisk.
3. Drizzle over salad, tossing gently to coat.
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