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