- 4
- 10 mins
- 20 mins
5/5
(1 Votes)
Ingredients
- 2 cups cooked chicken, diced
- 1 lemon
- 1/3 cup chopped red onion
- 3 tablespoons chopped, fresh parsley
- 2 cups red kidney beans
- 1/2 cup Roasted Shallot Vinaigrette
- 12 black olives
- 1 pint cherry tomatoes
- 2 large bunches arugula, washed and dried
Preparation
Step 1
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%
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