|
|
|
|
|
Forum
-> Recipe Collection
-> Chicken/ Turkey
Amarante
|
Sat, Nov 14 2015, 11:35 pm
This is very good and easy. I used to make it to bring to work for lunch
White Bean and Roasted Chicken Salad
------------------------------------------------------------------------------
Recipe By: Cooking Light
Serving Size: 4
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 cloves, garlic minced
Directions:
To prepare salad, place first 5 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.
Notes:
Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture. Great for picnics or lazy-day suppers, this salad stirs together in a flash.
Nutritional Information:
Yield: 5 servings (serving size: about 1 1/4 cups)
NUTRITION PER SERVING
CALORIES 369 (25% from fat); FAT 10.1g (sat 2g, mono 5.7g, poly 1.7g); PROTEIN 29.2g; CARB 41.5g; FIBER 9.6g; CHOL 45mg; IRON 4mg; SODIUM 342mg; CALC 117mg;
| |
|
Back to top |
1
|
FranticFrummie
|
Sun, Nov 15 2015, 1:51 am
I just happen to have every one of those ingredients in the house right now! Thanks for the recipe.
| |
|
Back to top |
0
|
DrMom
|
Sun, Nov 15 2015, 2:25 am
I use a recipe almost identical to this one, but without the chicken and adding another can of beans.
| |
|
Back to top |
1
|
FranticFrummie
|
Sun, Nov 15 2015, 6:05 am
Guess what I'm having for lunch!
DH says to say "Thank you."
| |
|
Back to top |
0
|
Amarante
|
Sun, Nov 15 2015, 7:37 am
I hope you all enjoy it. It's one of those recipes that yields a result which is much better than it seems on paper especially considering ease of preparation and I used to make it a lot because I wanted to bring healthy food to work for lunch.
| |
|
Back to top |
0
|
33055
|
Mon, Sep 16 2019, 1:28 pm
Bumping. I added avacodo. It's delicious.
| |
|
Back to top |
0
|
Amarante
|
Mon, Sep 16 2019, 1:32 pm
Avocado sounds like a delicious addition. I would probably add the avocado right before serving because when I made it, I used to eat for a few days and I think the avocado would go a bit dodgy if immersed in the salad for that long :-)
| |
|
Back to top |
1
|
33055
|
Mon, Sep 16 2019, 1:35 pm
This recipe is a winner. I save the avacodo pit with the salad. It keeps for a day.
| |
|
Back to top |
0
|
Amarante
|
Mon, Sep 16 2019, 1:49 pm
Squishy wrote: | This recipe is a winner. I save the avacodo pit with the salad. It keeps for a day. |
I know that is a hack for guacamole to prevent browning.
I like the idea of adding avocado but I think for my purposes it would be just as easy to dice into my single serving since I generally wouldn't be able to finish within 24 hours.
Who doesn't like avocado - you can even gild the lily by putting it in halved avocados for serving
| |
|
Back to top |
0
|
Amarante
|
Mon, Sep 16 2019, 1:50 pm
Squishy wrote: | This recipe is a winner. I save the avacodo pit with the salad. It keeps for a day. |
I really like when simple recipes yield a result that seems so much better than the simple prep and ingredients would make it seem. As opposed to my LEAST favorite type of recipe when I would go to a lot of trouble and the results would be meh.
| |
|
Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|