Chicken Salad With Shelling Beans & Roasted Tomatoes

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • 2

    cups shelled fresh shelling beans, such as cranberry or cannellini

  • 2 1/2

    tablespoons red wine vinegar

  • 6

    tablespoons olive oil

  • 1 1/2

    teaspoons smoked paprika

  • Flaky sea salt (such as Maldon) and freshly ground black pepper

  • 2

    cups cherry tomatoes, halved

  • 2

    teaspoons finely chopped rosemary

  • 2

    teaspoons chopped thyme

  • 1/2

    shallot, finely diced

  • 2

    cups shredded rotisserie chicken meat, skin discarded

  • 2

    tablespoons chopped tarragon

  • 2

    scallions, thinly sliced

  • 1

    lemon, halved

  • 4

    cups arugula

Directions

Preheat oven to 425 degrees. Add beans to a medium pot filled halfway with salted water. Set pot over high heat and bring to a boil. Reduce heat and gently simmer beans until tender, about 30 minutes. Drain and toss beans dry. Transfer cooked beans to a large bowl. Toss beans with 1½ tablespoons red wine vinegar, 2 tablespoons olive oil, paprika and salt to taste. Meanwhile, in a small roasting pan, toss tomatoes with 2 tablespoons olive oil, rosemary, thyme, and salt and pepper to taste. Spread tomatoes out in a single layer and transfer pan to oven. Roast tomatoes until caramelized and wrinkled, about 20 minutes. Meanwhile, place shallots in a medium salad bowl, cover with remaining vinegar and oil, and season with a pinch of salt. Set bowl aside. Toss chicken into bowl with seasoned beans. Add roasted tomatoes, pan drippings, tarragon and scallions and mix until well combined. Season with salt, pepper and lemon juice to taste. Add arugula to salad bowl with macerated shallots. Toss greens to coat and season with salt. Serve chicken salad with arugula salad.

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