What's Cooking Wednesday

Sorry that this has been missing for awhile. I had visitors in town for a week and didn't cook a lot. And then did a week of salads and free lunches at work!

White Bean & Roasted Chicken Salad

Salad:
2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained

Dressing:
1/4 cup red wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

Preparation
To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

So like most things I cook - this one got a little tweeked:

- I didn't feel like buying a rotisserie chicken, so I used a chicken breast cooked on the George Foreman.
- Realized when I got home I didn't have a full cup's worth of tomatoes (oops), so I used what I had.
- Used dried basil.
- Didn't cook my dried beans long enough (this is no surprise to those that know my patience level!) and I used Great Northern Beans.
- didn't have enough lemon juice so I used lime (I do this ALL the time!)

Things I would change when I make this again:

- add some seasoning to the chicken. Normally I like it straight off the GF, but this needed some extra "umph"
- use fresh basil. I think this would have made a big taste difference
- cook the beans ;-)
- I'd probably add a green veggie (squash, green pepper) cause this was tooo bland white in color.

Overall, I liked it. And I'd make it again!

Makes 5 servings (1 1/4 cups): (as written) 389 calories, 10.1g fat, 9.6g fiber, 342mg sodium

Comments

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