Chicken and white bean salad
1
Points® value
Total Time
9 min
Prep
9 min
Cook
0 min
Serves
4
Difficulty
Easy
This tasty salad is perfect for evenings when you’re looking for a quick, no-fuss meal. Pungent lemon juice and zest stirred into the dressing adds an extra dimension of tantalizing fresh flavor and marries beautifully with the tomatoes, parsley and shallots. When making the dressing, it will be easier to grate the zest from the lemon first before juicing it. Hand-shred chicken from a store-bought rotisserie chicken or from any leftover chicken in your fridge that needs to be used up. Serve with crackers or pita crisps to complete the meal or spoon into tender lettuce leaves to make wraps.
Ingredients
Lemon zest
½ tsp, grated
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Canned cannellini beans
15½ oz, rinsed and drained
Cherry tomatoes
2 cup(s), or grape tomatoes, halved
Cooked skinless boneless chicken breast
½ pound(s), shredded
Fresh parsley
1 cup(s), flat-leaf variety
Celery
1 rib(s), large, thinly sliced
Shallot
1 medium, minced
