White Bean and Roasted Chicken Salad

Serves 5

Roasted chickens are available from most markets, and at good prices. They’re tasty and convenient. This salad is great for warm days, either as dinner or lunch. It’s easy to make and prep is minimal.

SALAD:

2 cups coarsely chopped skinless, boneless rotisserie chicken

1 cup chopped fresh tomato

½ cup thinly sliced red onion

½ cup thinly sliced fresh basil

2 cans (14-ounce) cannellini or other white beans, rinsed and drained

DRESSING:
¼ cup red wine vinegar

2 tbsp. extra virgin olive oil

1 rbsp. Lemon juice

2 tsp. Dijon mustard

½ tsp salt

¼ tsp. freshly ground black pepper

2 garlic cloves, minced

1. Skin and remove meat from chicken bones and cut up in chunks and sst aside. Assemble other ingredients.
2. Place first 5 ingredients in a large bowl and stir gently to combine.
3. To prepare dressing, whisk ingredients in another bowl.
4. Drizzle dressing over salad, tossing gently to coat.

Source: “Cooking Light”

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