Red Bean and Chicken Salad with Roasted Shallot Vinaigrette
CATEGORIES
INGREDIENTS
- 2 cups cooked chicken, diced
- 1 lemon
- 1/3 cup chopped red onion
- 3 tablespoons chopped, fresh parsley
- 2 cups red kidney beans
- 1/2 cup Roasted Shallot Vinaigrette
- 12 black olives
- 1 pint cherry tomatoes
- 2 large bunches arugula, washed and dried
DIRECTIONS
- Place the chicken in a medium-sized bowl and squeeze the lemon all over the chicken.
- Add the onion, parsley, red beans and Roasted Shallot Vinaigrette to the chicken and gently mix together.
- Divide the arugula equally on 4 chilled plates and place the chicken mixture on top.
- Garnish with the olives and cherry tomatoes.