Recipe Summary

Prep time: 10 mins
Yield: 4 servings

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Red Bean and Chicken Salad with Roasted Shallot Vinaigrette
This recipe serves:   
2 cups cooked chicken, diced
1 lemon
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

Cooking Instructions
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

Nutritional Information
Number of Servings: 4
Per Serving
Calories 293 Carbohydrate 26 g
Fat 8 g Fiber 12 g
Protein 32 g Saturated Fat 1 g
Sodium 366 mg    


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