Easy White Bean & Chicken Salad
We are in the final 2 weeks before Christmas. Dunno about you, but we don’t even have our tree – D.’s insane travel schedule has kept us from our usual merry-making so far this year. That’s on tap for this weekend – much to L.’s delight. She is SO ANGRY that we don’t have any decorations up – especially since our new neighbors have not one, but TWO giant inflatables in their yard . . . .
All that’s to say that it’s busy, we’re drained, and the temptation is to go for fast food or takeout when the chips are down. Today’s recipe uses all pre-prepared ingredients, even for the chicken, so that you can throw together a delicious, healthy meal with greens and protein (and some extra fiber too) in a snap. It’s not local, it’s not fancy or ethnic, but it’ll fill you up and you’ll feel good after you eat it.
Have a great weekend, everyone!
White Bean & Chicken Salad
2 c. rotisserie chicken, coarsely chopped 1 c. tomato, chopped 1/2 c. red onion, thinly sliced 1/3 c. sliced fresh basil 2 cans cannellini beans, rinsed and drained (remember, Eden has no BPA in their can linings)
Place all of the above ingredients together in a large bowl and toss to combine.
1/4 c. red wine or sherry vinegar 2 T. extra virgin olive oil 1 T. fresh lemon juice 2 t. Dijon mustard 1/2 t. table salt 1/4 t. freshly ground black pepper bottled minced garlic, equivalent to 2 garlic cloves Kosher salt to taste
Combine the above ingredients in a jar or small bowl, and drizzle over the salad, tossing gently to coat. Add additional Kosher salt and black pepper to taste.
1 bag/carton of fancy mixed salad greens, or baby spinach if you prefer.
Divide the greens among 4 large salad bowls and divide the bean & chicken mixture amongst the bowls, placing it on top of the greens.
Serves 4.
© 2009, Sarah. All rights reserved.
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