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If you have an appointment with me or any other dietitian, there is a good chance you will be told to eat more vegetables. Here is a tasty recipe that I tried a few weeks ago that can help you do that. Plus it is not difficult to make which is a high priority for me:
Roasted Chicken and White Bean Salad
- 2 cups boneless, skinless rotisserie chicken, coarsely chopped
- 2 (16-oz) cans no-salt cannellini beans (or regular canned variety, rinsed and drained)
- 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.
Per serving: 250 calories, 8 g total fat (1 g saturated fat), 23 g carbohydrate,
20 g protein, 7 g dietary fiber, 330 mg sodium.
Source – American Institute for Cancer Research
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