White Bean And Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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I served this as a main dish at an outdoor dinner last summer. My friends loved it and said it looked very professional. :-) Can't remember where I got this... Ingredients:
salad |
2 cups coarsely chopped skinned, boneless, cooked chicken |
1 cup chopped tomato (i seeded mine) |
1/2 cup thinly sliced red onion |
1/3 cup sliced fresh basil |
2 (16 oz) cans cannellini beans or other white bean, drained and rinsed |
dressing |
1/4 cup red wine vinegar |
2 tbs extra virgin olive oil |
1 tbs fresh lemon juice |
2 tsp dijon mustard |
1/2 tsp salt |
1/4 tsp black pepper |
2 garlic cloves, minced |
Directions:
1. To prepare salad:
2. Place first five ingredients in a large bowl; stir gently to combine.
3. To prepare dressing:
4. Combine all dressing ingredients and whisk together.
5. Drizzle dressing over salad, tossing gently to combine.
6. (I chilled this before I served this, but I suppose you could serve it right away.)
7. TIP: One whole cooked chicken will yield approx. 2 cups of meat. You can either buy a chicken precooked or (what I do is) put a whole chicken in the crockpot the day before. Set it on top of a meat rack or balls of aluminum foil. Cook on High 4 to 6 hours or on Low 8 to 10 hours. The skin doesn't look great, but you don't need the skin!
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