This salad can be mixed up in so many ways. You can omit the chicken and make it vegetarian, and add any vegetables that you might have. This is a meal in one! I served this with fresh crisp red romaine lettuce, serving the bean salad on top.
SALAD
2 cups chopped chicken, leftover roasted chicken would be great
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
3 cups cannellini beans, rinsed and drained if canned
1 cup zucchini or summer squash, cubed on the diagonal
1 bell pepper, or spicy pepper, diced
1/2 cup crumbled bleu cheese
DRESSING
1/4 cup red wine vinegar
3 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
2 tsp dijon mustard
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 garlic cloves, minced
Make the salad by combining all salad ingredients, and stir gently.
Make the dressing separate in a small mason jar. Put all of the ingredients in a jar with a lid and shake until well combined.
Add dressing to salad and toss to coat.
This salad will be good warm or chilled and is great the next day!
~Enjoy
