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White Bean and Chicken Salad
| 02/21/2008 - 20:48 | 0 Comments
COURSE
Salad
SERVES
4
COUNTRY/REGION
South America
PREP TIME
0:30
DESCRIPTION:
This makes good use of leftover grilled chicken. It might even be a good reason to grill and extra piece of chicken just so you have an excuse to make this. Serve the salad with toasted multi-grain bread.
INGREDIENTS:
3 tbsp. olive oil
2 tbsp. apple cider vinegar
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
1lb. boneless, skinless chicken breast, grilled or broiled
2 cups canned white beans
2/3 cup diced red bell pepper
1/2 cup sliced fennel
1/4 cup sliced spring onions or scallions
1/4 cup slivered fresh basil
1 tsp. fennel seeds
PREPARATION:
1. In a small bowl, whisk togetehr oil, vinegar, lemon juice, and salt and black pepper to taste.
2. Dice chicken, then combine in a bowl with beans, bell pepper, fennel, and onions and toss. Add dressing, basil, fennel seeds, and salt and pepper, to taste, and toss gently.
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