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"The belly rules the mind."--Spanish Proverb

White Bean and Roasted Chicken Salad Recipe

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This recipe for White Bean and Roasted Chicken Salad is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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