White Bean and Roasted Chicken Salad

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. This a wonderful no cook dinner. Came out of Cooking Light. I always add some extra veggies.

• Ready In: 10 mins
• Serves: 5
• Yields: 5 salads

Ingredients

• Salad

• 2  cups  coarsely chopped 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 2 (16 ounce) cans  other white beans, rinsed and drained

• Dressing

• 1⁄4 cup red wine vinegar
• 2  tablespoons extra virgin olive oil
• 1  tablespoon fresh lemon juice
• 2  teaspoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  garlic cloves, minced

Directions

1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.