Red Bean and Chicken Salad with Roasted Shallot Vinaigrette Recipe

Red Bean and Chicken Salad with Roasted Shallot Vinaigrette Recipe

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups cooked chicken, diced

  • 1

    lemon

  • cup chopped red onion

  • 3

    tablespoons chopped, fresh parsley

  • 2

    cups red kidney beans

  • ½

    cup Roasted Shallot Vinaigrette

  • 12

    black olives

  • 1

    pint cherry tomatoes

  • 2

    large bunches arugula, washed and dried

Directions

Cooking Instructions 1. Place the chicken in a medium-sized bowl and squeeze the lemon all over the chicken. 2. Add the onion, parsley, red beans and Roasted Shallot Vinaigrette to the chicken and gently mix together. 3. Divide the arugula equally on 4 chilled plates and place the chicken mixture on top. Garnish with the olives and cherry tomatoes. Nutrition Facts Serving Size: about 1 1/2 cups of salad Calories 366 Total Fat 9 g Saturated Fat 1 g Protein 37 g Total Carbohydrate 35 g Dietary Fiber 13 g Sodium 411 mg Percent Calories from Fat 21% Percent Calories from Protein 40% Percent Calories from Carbohydrate 38%


Nutrition

Facebook Conversations