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White Bean and Roasted Chicken Salad Recipe

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This recipe for White Bean and Roasted Chicken Salad, by , is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Foreman
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
salad:
2 c. rotisserie chicken, coarsely chopped
1 c. tomato, chopped
1/2 c. red onion, coarsely chopped
1/3 c. fresh basil, chopped
2 (16 oz.) cans cannellini beans, rinsed and drained

dressing:
1/4 c. red wine or balsamic vinegar
2 T. olive oil
1 T. lemon juice
2 t. dijon mustard
1/2 t. salt
1/4 t. freshly ground black pepper
2 cloves garlic, minced

Directions:
Directions:
Whisk dressing ingredients together in a small bowl. Combine all salad ingredients in a large bowl, pour dressing over salad and toss to coat. For best flavor refrigerate 1-2 hours before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is one of my favorite salads. You can also make this as a side dish, omitting the chicken.

 

 

 

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