Adapted from: AICR Servings: 6
Category: Salad Prep time: 10 minutes
2 cups boneless, skinless rotisserie chicken, coarsely chopped
2 (16 oz) cans unsalted cannellini beans 1 Tablespoon fresh lemon juice
½ cup celery, small dice 2 teaspoons Dijon mustard
1 cup tomato, chopped and seeded 2 garlic cloves, minced
½ cup red onion, thinly sliced ½ teaspoon Italian seasoning
1 Tablespoon red wine vinegar ¼ teaspoon freshly ground pepper
2 Tablespoons extra virgin olive oil 6 romaine leaves, rinsed and drained
⅓ cup fresh basil, coarsely chopped
Place first 5 ingredients (chicken through onion) in mixing bowl, and gently toss to combine.
Combine next 7 ingredients (vinegar through pepper) in mixing bowl and stir with whisk. Pour olive oil in last while whisking the dressing to create a rich consistency. Drizzle over chicken mixture and gently toss to coat.
Serve over romaine lettuce, and garnish with fresh basil.
Nutritional Facts Per Serving
Serving Size: 2 cups
Sugar:Fiber = 1:2.5
Mono:Sat = 3:1
Carbohydrates (g): 25
Fat (g): 8
Cholesterol (mg): 45
Protein (g): 26
Sodium (mg): 360