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White Bean and Roasted Chicken Salad

White Bean and Roasted Chicken Salad
Randy Mayor; Melanie J. Clarke
Yield

5 servings (serving size: about 1 1/4 cups)

Users rave about this 5-ingredient salad that combines pre-cooked roasted chicken breasts with white beans and fresh basil. For a quick finishing touch, drizzle with a lemon, vinegar, and Dijon mustard dressing and serve with a glass of iced tea or white wine.

Ingredients

  • Salad:
  • 2 cups coarsely chopped skinless, boneless rotisserie chicken
  • 1 cup chopped tomato
  • 1/2 cup thinly sliced red onion
  • 1/3 cup sliced fresh basil
  • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
  • Dressing:
  • 1/4 cup red wine vinegar
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced

Nutrition Information

  • calories 369
  • caloriesfromfat 25 %
  • fat 10.1 g
  • satfat 2 g
  • monofat 5.7 g
  • polyfat 1.7 g
  • protein 29.2 g
  • carbohydrate 41.5 g
  • fiber 9.6 g
  • cholesterol 45 mg
  • iron 4 mg
  • sodium 342 mg
  • calcium 117 mg

How to Make It

  1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.

  2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.