Recipe: Mediterranean Bean and Chicken Salad

Ingredients

• ☐ 1 pound chicken – from a Rotisserie chicken
• ☐ 1 15 oz can cannellini beans (low sodium) drained and rinsed
• ☐ 1 rib celery
• ☐ lettuce or mixed greens
• ☐ ½ medium red onion, chopped
• ☐ ½ English cucumber, diced
• ☐ ½ cup Kalamata olives sliced
• ☐ 1 cup cherry tomatoes, halved
• ☐ ½ cup roasted red bell peppers, diced
• ☐ 1 1-2 cloves garlic, minced
• ☐ 1-2 TBS capers, chopped
• ☐ 2 TBS fresh minced parsley
• ☐ ½ lemon, zest and juice
• ☐ 1/3 cup extra virgin olive oil
• ☐ salt and pepper to taste
• ☐ 1 cup farro, quinoa or brown rice (optional)
• ☐ 1 loaf whole wheat baguette, sliced (optional)

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Instructions:

1. Allow Rotisserie chicken to cool (if warm). Dice into ½ inch pieces and transfer to a large bowl.
2. Add all ingredients to bowl and toss to combine.
3. Let salad rest for 10-15 minutes (or longer in refrigerator) for flavors to combine.
5. Serve on a bed of lettuce or greens.

Options: Serve with grains such as farro, quinoa or brown rice or with a crusty whole wheat baguette.