Tuesday, April 14, 2009

Roasted Chicken & White Bean Salad

Here's what I did with the leftover meat from my roasted chicken:

Roast Chicken & White Bean Salad - 4 servings

2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1 avocado, chopped
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Dressing ingredients:
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

To prepare salad, place first 6 ingredients in a large bowl; stir gently to combine. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

1 comment:

  1. Note to self: Left out the avocado, added some crumbled goat cheese and whole wheat penne.