|
Written by Vince
|
|
Thursday, 18 June 2009 05:33 |
I never knew something as simple as olive oil, vinegar, and lemon juice could make a tasty dressing for a salad but it does. I think this is my third recipe using a similar concoction and I think I'm sold on it.
That said, the similar taste creates a similar tasting salad but I think the variation in ingredients sets each of them apart from each other. The beans and basil in this recipe created a unique flavor that had me going back to the kitchen for more. What remains will be my lunch today. :)
White Bean Chicken Salad
- one pound of boneless chicken breasts, cut into bite-sized pieces
- three tomatoes, seeded and chopped
- 3/4 cup of purple onion, sliced
- 1/3 cup of fresh basil, sliced
- two cans of cannellini beans, drained and rinsed
- 1/4 cup of red wine vinegar
- three tbsp olive oil
- one tbsp fresh squeezed lemon juice
- 1/4 tsp ground black pepper
Sauté chicken in one tbsp olive oil over medium-high heat until juices run clear and center is no longer pink. Drain and set aside.
In a large bowl, combine chicken, tomatoes, onion, basil, and beans.
In a separate bowl, whisk together vinegar, two tbsp olive oil, lemon juice, and black pepper. Pour over chicken mixture and lightly toss.
 |
Subscribe to this comment's feed