White Bean and Roasted Chicken Salad

Serves 5


  • 2 cups coarsely chopped, skinless, boneless rotisserie chicken<>br> 1 cup chopped tomato
  • 1/2 cup thinly sliced red onion
  • 1/3 cup sliced fresh basil
  • 2 (16-ounce) cans *white beans, rinsed and drained


  • 1/4 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced

Place first 5 ingredients in a large bowl; stir gently to combine. In a small bowl whisk vinegar and remaining ingredients. Drizzle dressing over salad, tossing gently to coat.

Notes: *Cannelloni, Great Northern, or Navy beans may be used.