Deana
10-14-2004, 11:05 AM
I made this last night - it was awesome and very easy. I served it on a bed of lettuce (and with yummy bread).
White Bean and Roasted Chicken Salad
From Cooking Light
Salad:
2 cups 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 other white beans, rinsed and drained
Dressing:
1/4 cup red wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
Yield: 5 servings (serving size: about 1 1/4 cups)
NUTRITION PER SERVING
CALORIES 369 (25% from fat); FAT 10.1g (sat 2g, mono 5.7g, poly 1.7g); PROTEIN 29.2g; CARB 41.5g; FIBER 9.6g; CHOL 45mg; IRON 4mg; SODIUM 342mg; CALC 117mg;
White Bean and Roasted Chicken Salad
From Cooking Light
Salad:
2 cups 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 other white beans, rinsed and drained
Dressing:
1/4 cup red wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
Yield: 5 servings (serving size: about 1 1/4 cups)
NUTRITION PER SERVING
CALORIES 369 (25% from fat); FAT 10.1g (sat 2g, mono 5.7g, poly 1.7g); PROTEIN 29.2g; CARB 41.5g; FIBER 9.6g; CHOL 45mg; IRON 4mg; SODIUM 342mg; CALC 117mg;