Recipe for a wonderful Chicken and Bean Salad

Here's a great Recipe from Cooking Light for a wonderful Chicken and White Bean Salad. Full of flavor and protein. I think it works just as well with turkey.

White Bean and Roasted Chicken Salad


Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture. Great for picnics or lazy-day suppers, this salad stirs together in a flash.


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)

CALORIES 369 (25% from fat); FAT 10.1g (sat 2g,mono 5.7g,poly 1.7g); IRON 4mg; CHOLESTEROL 45mg; CALCIUM 117mg; CARBOHYDRATE 41.5g; SODIUM 342mg; PROTEIN 29.2g; FIBER 9.6g

Cooking Light, JUNE 2004