Rotisserie chicken, kale and white bean salad
Beans and chicken offer a solid amount of protein in this light and healthy dinner salad.
The easiest way to make sure you eat ahealthy dinner is to plan in advance. You can domeal meal Even easier by buying a chicken with rotisserie and using it in different ways to create a nutritional plate.
This simple salad recipe of my cookbook,The best book of rotisserie chicken recipes, is ready in a pinch, tastes well and serves a good amount of protein.
Serves 4
Ingredients
For salad:
1/4 cup of chopped raw walnuts
4 cups baby Kale
1 1/2 cup chopped roaster
14- to 19 oz can reduce sodium, drained and ringed cannellini beans
1/2 cup
For lemon-grass vinaigrette:
1 Grated lemon box Zeste
Juice of 3 lemons
2 clove garlic, minced
2 c. Light brown sugar
1 Dried Parsley TSP
1/4 c.
1/8 freshly ground black spoon
1/2 cup extra virgin olive oil
How to do it
- Heat the nuts in a small pan over medium-low heat. Bake until the nuts are slightly grilled, about 3 minutes. Remove from heat and let cool.
- Make the vinaigrette: In a medium bowl, whip the lemon zest together, lemon juice, garlic, brown sugar, parsley, salt and pepper. By continuously whisking, slowly violate into the oil until combined.
- In a large bowl, combine curly cabbage, chicken, beans and walnuts. Sprinkle with vinaigrette and mix uniformly.
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