A Different Chicken Salad
I think rotisserie chicken is one of the better items that supermarket delis sell.
It’s simple, affordable and almost always delicious. It’s also whole food—pretty much just chicken.
Rotisserie chicken is great on its own. It’s even sold warm so you can buy it, drive home and put it right on the table.
But cookbooks have been devoted to other ways you can use them.
In case you missed it, my Jan. 14 Recipe Swap column has a good Asian-style salad that uses rotisserie chicken.
Here’s a different take on the idea, from the folks at the American Institute for Cancer Research, who note that it’s packed with fiber.
You should be able to get the 2 cups of boneless, skinless meat from 1 chicken.
By the way, if you’re a fan of beans, make sure to check out the Feb. 11 Food page in the Journal on local chefs’ ideas for cheap meals with beans and rice.
Rotisserie Chicken and White Bean Salad
2 cups boneless, skinless rotisserie chicken, coarsely chopped
2 (16-oz.) cans unsalted cannellini beans
1/2 cup celery, small dice
1 cup tomato, chopped and seeded
1/2 cup red onion, thinly sliced
1/4 cup red wine vinegar
1 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
2 garlic cloves, minced
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. extra virgin olive oil
6 romaine leaves, rinsed and dried
1/3 cup fresh basil, coarsely chopped
Place first 5 ingredients (chicken through onion) in mixing bowl, and gently toss to combine.
Combine next 7 ingredients (vinegar through pepper) in mixing bowl and stir with whisk. Pour olive oil in last while whisking the dressing to create a rich consistency. Drizzle over chicken mixture and gently toss to coat.
Serve over romaine lettuce, and garnish with fresh basil.
Makes 6 servings.
Nutrition information for one serving: 250 calories, 8 g total fat (1 g saturated fat), 23 g carbohydrate,
20 g protein, 7 g dietary fiber, 330 mg sodium.
(Photo courtesy of American Institute for Cancer Reseach)
