As the summer heats up, here is a nice cold salad to have on hand in the fridge.
Chicken & Cannellini Bean Salad
2 roasted chicken breasts
15 oz. can cannellini beans, drained and rinsed
Zest and juice of 1 lemon
4 oz crumbled feta cheese
1 Tbs sundried tomatoes, chopped
1 clove of garlic, crushed
3-4 Tbs extra virgin olive oil
¼ cup fresh Italian parsley, chopped
Salt and freshly ground black pepper
Remove the skin and bones from the chicken, cut into bite size pieces and place in a bowl with the cannellini beans, sundried tomatoes and lemon zest.
Whisk together the lemon juice and olive oil and season. Add the crushed garlic to the dressing let it sit for 10 minutes, then remove the garlic.
Pour the dressing into the bowl, add the chopped parsley and feta cheese and mix together. Set aside for 10 minutes until the flavors meld. Serve with crusty bread and a green salad.