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Rotisserie Chicken and White Bean Salad
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Description
My favorite easy, no-cook summer salad.
Ingredients
- 1 whole Rotisserie Chicken
- 2 whole Ripe Tomatoes, Rough Chopped
- ½ whole Red Onion, Sliced In Very Thin Half Moons
- 2 cans Cannellini Beans, Rinsed & Drained Well
- ¼ cups Fresh Basil, Chiffonade
- ⅓ cups Red Wine Vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Fresh Lemon Juice
- 1-½ Tablespoon Dijon Mustard
- ½ teaspoons Coarse Salt
- ¼ teaspoons Fresh Ground Black Pepper
- 2 cloves Garlic, Minced
Preparation
Remove skin from chicken (try not to eat it while you prepare the recipe!) and remove all meat from carcass.
Roughly chop the chicken and throw it in a large bowl with the tomato, onion, beans and basil. Stir gently to combine.
In a separate bowl, combine vinegar, oil, lemon juice, Dijon, salt, pepper and garlic. Whisk everything together.
Drizzle over chicken and bean mixture and toss everything together lightly to coat.
Enjoy!
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2 Comments
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lakemommy on 9.3.2011
Hi Karen – to chiffon basil you lay the leaves one on top of each other and loosly roll them up then slice them thinly. The result is thin slices of basil. Hope that helps!
kecpa on 8.23.2011
How do you ‘chiffon’ basil?
Thanks!
Karen