Rotisserie chicken, kale and white bean salad
Beans and chicken offer a solid amount of protein in this light and healthy dinner salad.
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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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