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Originally posted to [livejournal.com profile] bigmeanie's journal on July 1, 2004.

White Bean and Roasted Chicken Salad recipe from Cooking Light (page 146). I'm not much for mealy beans or red onion, but I liked this salad well enough.

Salad:
2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/2 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 groun black peper
2 garlic cloves, minced

Instructions:
1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
2. To prepare dressing, combine vinegar and remaining ingreients, stirring with a whisk. Drizzle over salad, tossing gently to coat. Yield: 5 servings (serving size: about 1 1/4 cups).

Nutritional information per serving:
369 calories, 25% from fat
10.1 g fat
29.2 g protein
41.5 g carbohydrates
9.6 g fiber
45 mg cholesterol
4 mg iron
342 mg sodium
117 mg calcium

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Like I said, I liked this salad well enough, despite the red onion and mealy beans. (Digestion worked out okay, too, which makes me wonder whether my IBS is under control again....) For our tastes, were we to have this salad again, we would reduce the beans to 1 can, increase the amount of tomato, reduce the amount of onion, and try a different herb.

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