Tuscan Chicken Salad

2 15.5-oz cans great northern or cannellini beans, drained & rinsed
2 10-oz cans chunk chicken in water, drained
1/2 c pitted kalamata olives, halved
1/4 c chopped red onion
4 leaves green leaf lettuce

1/4 c chopped fresh basil
1/4 c olive oil
2 T fresh lemon juice
1 t grated lemon peel
1/2 t salt
1/2 t black pepper
1 garlic clove, minced

In large bowl, combine all salad ingredients except lettuce, stir gently to mix.  Cover, refrigerate at least 1 hour or until chilled.

Meanwhile, in small jar with tight fitting lid, combine all dressing ingredients, shake until well mixed.  Cover & refrigerate.

To serve, pour dressing over salad.  Stir gently to coat.  Serve on lettuce-lined plates.  If desired, garnish with basil leaves.


Recently Viewed