Red Bean and Chicken Salad with Roasted Shallot Vinaigrette

This recipe serves:  1 2 4

1/2 cup cooked chicken, diced
1/4 lemon
2 tablespoons chopped red onion
2 teaspoons chopped, fresh parsley
1/2 cup canned red kidney beans, drained and rinsed
2 tablespoons Roasted Shallot Vinaigrette (see recipe)
3 black olives
1/4 pint cherry tomatoes
1/2 bunch 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. Place the arugula on the plate and place the chicken mixture on top. Garnish with the olives and cherry tomatoes.

Serving Size: about 1 1/2 cups of salad

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