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)
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
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.