Zesty Chicken Salad With Shallot Dressing

This zingy salad is sure to waken the tastebuds. Even nicer the next day. You could also use a14oz tin mixed beans, chickpeas or red kidney beans instead of cannellini beans. This recipe also works well with cooked turkey. From Good Housekeeping.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  ounce  freshly chopped tarragon
• 1  ounce flat leaf parsley
• 1  tablespoon olive oil
• 2  tablespoons plain yogurt
• 7⁄8 cup mayonnaise
• 1⁄2 lemon, juice
• 1  lb  cooked chicken
• 1 (14 ounce)  can cannellini beans, rinsed and drained
• 2  ounces sun-dried tomatoes, roughly chopped
• 2  scallions, finely sliced for the dressing
• 2  tablespoons olive oil
• 1  teaspoon walnut oil
• 1  tablespoon red wine vinegar
• 1  shallot, finely chopped
• 1  pinch  superfine sugar

Directions

1. Put herbs into a food processor; add olive oil. Whiz, then add yogurt, mayonnaise, lemon juice and some seasoning. Whiz again until combined. (You can also chop herbs by hand, mix with the olive oil, then beat in the yogurt, mayonnaise, lemon juice and seasoning.) Empty mixture into a large bowl. Cut meat into bite-sized pieces and toss with the herb mixture. Set aside.
2. For the dressing: whisk ingredients together in a small bowl; check seasoning. Stir in beans and tomatoes. Divide bean mixture among four plates; top with dressed chicken. Scatter over onions and garnish with herbs.