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2 cups cooked chicken, diced
1/3 cup chopped red onion
3 tablespoons chopped, fresh parsley
2 cups red kidney beans
1/2 cup Roasted Shallot Vinaigrette (see recipe)
12 black olives
1 pint cherry tomatoes
2 large bunches arugula, washed and dried
1. Place the chicken in a medium-sized bowl and squeeze the lemon all over the chicken.
2. Add the onion, parsley, red beans and Roasted Shallot Vinaigrette to the chicken and gently mix together.
3. Divide the arugula equally on 4 chilled plates and place the chicken mixture on top. Garnish with the olives and cherry tomatoes.
Serving Size: about 1 1/2 cups of salad
Number of Servings: 4
|Fat||8 g||Fiber||12 g|
|Protein||32 g||Saturated Fat||1 g|
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