Roasted Chicken and White Bean Salad

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

Calories: 270

Carbohydrates (g): 25

Fat (g): 8

Cholesterol (mg): 45

Protein (g): 26

Sodium (mg): 360

Share This: