dish
Red Bean and Chicken Salad with Roasted Shallot Vinaigrette

4
Serves
293
Calories
15
Nutrients
16
Vitamins

Ingredients

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)
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

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
293
Protein
32 g
Total Carbohydrate
26 g
Dietary Fiber
12 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
4 g
Total Fat
8 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
59 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
43 %
Percent Calories from Carbohydrate
35 %
Percent Calories from Fat
23 %
Vitamin A
1902 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
11 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
24 mg
Vitamin D
14 IU
Folate
122 mcg
Vitamin E
2 IU
Vitamin K
4 mcg
Pantothenic Acid
1 mg
Calcium
150 mg
Iron
4 mg
Phosphorus
340 mg
Potassium
1015 mg
Sodium
366 mg
Zinc
2 mg