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    You are in: Home / Recipes / Roasted Chicken and Cannellini Bean Salad Recipe
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    Roasted Chicken and Cannellini Bean Salad

    Average Rating:

    3 Total Reviews

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    • on September 30, 2007

      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!

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    • on February 20, 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!

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    • on November 17, 2004

      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;-)

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    Nutritional Facts for Roasted Chicken and Cannellini Bean Salad

    Serving Size: 1 (230 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 294.2
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 2.6 g
    Cholesterol 11.1 mg
    Sodium 364.6 mg
    Total Carbohydrate 41.1 g
    Dietary Fiber 10.3 g
    Sugars 2.5 g
    Protein 16.8 g

    The following items or measurements are not included:

    boneless skinless chicken


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