Coldsaladpalooza 2010

Today is the day that we exchange recipes for cold salads, insuring our peace of mind and domestic tranquility until autumnal breezes rescue us from the dark clutches of the heat.  Hooray for refrigerator meals!

Here is my contribution to the cold salad mania:  White Bean and Roasted Chicken Salad.  This is very filling.  It’s a great use of that summer basil you might have in your garden right now!



White Bean and Roasted Chicken Salad

Yield:  5 servings (serving size: about 1 1/4 cups)

Salad:
2 cups coarsely chopped skinless, boneless 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 extra virgin 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

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.

Cooking Light, JUNE 2004

Now it’s your turn!  Remember, if you do NOT have a blog, you can still post your favorites in the comments. Bloggers, link up below.

I’ll leave the linky open until Saturday midnight.

3 thoughts on “Coldsaladpalooza 2010

  1. I don't have a blog 😦 but wanted to participate, so I've e-mailed you a pdf of our favorite salad. Hope you don't mind firing up the bbq…it won't heat up the kitchen! 🙂

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  2. Tracy Tuesday #fail.Okay, this is only sorta a cold one, as I serve it over hot pasta, which admittedly my kids will eat regardless of the weather. However, you throw this together as soon as you get home with the tomatoes from the farmers' market (or come in with them from the garden, for you lucky people who get sun), let it sit on your counter, and at dinner, cook some pasta, toss this with it, and…dinner!Peel*, core, halve, and de-seed 2 1/2 pounds of FRESH tomatoes (no cheating!).Chop tomato pulp finely.Put in a bowl with:1 t. sugar1 (or more) clove smashed garlic1/2 c. olive oilpepper and salt to tasteCover with plastic wrap and let it sit at room temperature for 30 minutes to 8 hours (longer= more garlic taste). Remove and discard garlic** before tossing with cooked pasta.*oh, okay, that's another pot of boiling water…but it works and it's so much fun!**or not. I always forget this step.

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