Cannellini Bean and Chicken Salad
Please follow and like us:
| Servings |
|
Ingredients
- 2 15 ounce cans cannellini beans (white kidney beans) drained
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 2 green onions chopped
- 12 Kalamata olives halved
- 1/4 cup diced feta cheese
- 2 Tbsp diced Italian parsley
- 1 boneless, skinless chicken breast
- juice of 1/2 a lemon
- 3 Tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp ground marjoram
- 2 cloves garlic minced
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Ingredients
|
|
Instructions
- Preheat oven to 375 degrees.
- Whisk together lemon juice, vinegar, basil, oregano, marjoram, garlic, salt, pepper, olive oil in a small bowl. Set aside.
- Place chicken breast on a baking sheet. Bake for 30 minutes.
- Remove chicken from the oven and let stand 5 minutes. Cut into cubes and add to a large mixing bowl.
- Add all remaining ingredients to the mixing bowl. Mix well.
- Pour the vinaigrette over the salad and toss well.