Cannellini Bean and Chicken Salad
Course
Main Dish
Cuisine
Mediterranean
Servings
3
Servings
3
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
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.
Please follow and like us:
