Friday, August 28, 2009

White Bean and Chicken Salad

2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/4 cup thinly sliced green onion
1/3 cup sliced fresh basil
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained

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.

--Adapted from Cooking Light magazine


Alison said...

This sounds good, but what is the onion?

Also, is this one of those that tastes better after "marinating" for a few hours/overnight?

The BlueToes said...

Yes, the "green" was intended as "green onion." I've corrected the recipe.

We had leftovers, so those had time to marinate, but there wasn't an appreciable difference between the two. The dressing was quite strongly flavored, so additional time wasn't necessary - but it didn't detract either. I'd say you'd be fine no matter when you made it.