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.
- 2 cups coarsely chopped cooked boneless skinless chicken (I use rotisserie chicken from the grocery store often)
- 1 cup chopped roma tomato
- 1⁄2 cup thinly sliced red onion
- 1⁄3 cup chopped fresh basil
- 1⁄3 cup chopped of fresh mint
- 2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
- 1⁄2 cup crumbled feta cheese, more to taste
- 1⁄4 cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon all purpose Greek seasoning (like Cavendars)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 garlic cloves, minced
- To prepare salad, place salad ingredients in a large bowl, toss gently to combine.
- To prepare dressing, combine vinegar and remaining ingredients, stirring quickly with a whisk.
- Drizzle over salad, tossing gently to coat.
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!
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!
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;-)