Monday, September 19, 2011

White Bean & Roasted Chicken Salad

 Ingredients

Salad:


  • 2 cups coarsely chopped skinless, boneless rotisserie chicken
  • 16 oz. Gemelli pasta, cooked al dente 
  • 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
  • 2 T Parmesan cheese 

Preparation

  • Boil pasta to al dente according to package instructions, drain and rinse when done.
  • To prepare salad, place remaining 5 salad 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.   Top with Parmesan cheese.
From MyRecipe.com

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