Chicken and Cannellini Bean Salad

Submitted by ratherbeswimmin

"A colorful, tasty main dish salad. Chill time is 2 hours."

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 4

ingredients

• Vinaigrette

• 2 teaspoons finely chopped fresh rosemary
• 1⁄2 teaspoon salt (or to taste)
• 1⁄4 teaspoon pepper (or to taste)
• 3 tablespoons white balsamic vinegar
• 1 -2 teaspoon Dijon mustard
• 1⁄4 cup extra virgin olive oil

• Salad

• 2 cups cubed cooked chicken
• 1⁄3 cup diced red onion
• 1 medium red bell pepper, coarsely chopped
• 1 small zucchini, halved lengthwise and sliced
• 1 (15 1/4 ounce) can cannellini beans, drained and rinsed

directions

1. In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.
2. Using a whisk, blend together well.
3. Gradually beat in the oil using the whisk, until well blended.
4. Add all the salad ingredients; toss.
5. Refrigerate for 2-3 hours or until well chilled.
6. Stir right before ready to serve.

Reviews

[klincko]

Fantastic! I baked 2 large boneless, chicken breasts with a little olive oil and lemon juice at 375 for 40 minutes. I followed the recipe exactly. It was pretty, tasted great and stored well for two days in the fridge. I think this recipe is also very flexible, next time I may use some pickled green beans if zucchini is not in season.

 

[montevinas]

Excellent -- but I left the beans out...

 

[HeyLucy1]

Everyone I served it to loved it!