Roasted Chicken and Cannellini Bean Salad

Total Time
10mins
Prep 10 mins
Cook 0 mins

This is a wonderfully refreshing and flavorful salad. Add some crusty bread, or fresh pita and this makes a great light meal. I adapted this from a Cooking Light recipe. The flavors are even better after the salad has sat in the refrigerator for a few hours or overnight. If you decide to make this ahead of time, do not add the fresh mint and basil until just before serving.

Ingredients Nutrition

Directions

  1. To prepare salad, place salad ingredients in a large bowl, toss gently to combine.
  2. To prepare dressing, combine vinegar and remaining ingredients, stirring quickly with a whisk.
  3. Drizzle over salad, tossing gently to coat.
Most Helpful

Yummmmmmy! We really enjoyed this salad. I halved the salad portion but kept the dressing true to measurment. I also used a bit less mint- only to my family's preference. I also had to substitute the Greek seasoning with dried oregano- which we had on hand. We served over baby greens and with crusty french bread. I think this salad would also be great with garbanzos! Really good recipe- thanks for sharing!

hollyfrolly September 30, 2007

Made a half batch of this this morning for lunch today with a few minor adjustments, left out the mint as I don't like it and used dried basil, didn't have any greek seasoning either so left that out and cut down the mustard just a smidge. Was still very tasty with my adjustments and one I will make again. Thanks!

**Mandy** February 20, 2007

This was really nice thank you. A great way to cheer up a store bought roasted chicken on a hot day, and use some of our fresh herbs. I was worried about all the vinegar and lemon, but I really loved the dressing-it was light and flavourful as you said. Two of us polished off a half recipe of this no worries, I wouldn't have liked to share it with a third person;-)

JustJanS November 17, 2004