Tuscan Chicken Salad
From pat2me 16 years ago
- 60 minutes to make
- Serves 4
A fresh tasting easily made salad. Make salad and dressing separately and combine when ready. White meat tuna may be substitued. Recipe and photo from Pillsbury Simple Summer 2001
Ingredients
- Salad shopping list
- 2 (15.5 oz.) cans of Great Northern or cannellini beans, drained, rinsed shopping list
- 2 (10 oz) cans chunk chicken in water, drained or 2 Cups leftover chicken chunks shopping list
- 1/2 C pitted kalamata olives, halved shopping list
- 1/4 C chopped red onion shopping list
- 4 leaves green lettuce shopping list
- Dressing shopping list
- 1/4 C chopped fresh basil shopping list
- 1/4 C E.V.O.O. shopping list
- 2 Tbl fresh lemon juice shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp coarse black pepper shopping list
- 1 garlic clove, minced shopping list
How to make it
- In a large bowl, combine all salad ingredients except lettuce; stir gently to mix
- Cover and refrigerate at least an hour or until chilled
- Meanwhile, in a jar with a tight fitting lid, combine all dressing ingredients; shake until well mixed. Cover; refrigerate while salad is chilling
- To serve, pour dressing over salad; stir gently to coat. Serve on chilled, lettuce lined plates.
- Garnish with basil leaves if desired.
The Rating
Reviewed by 8 people-
great salad for summer thanks
momo_55grandma
in Mountianview loved it
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Great recipe.
chefmeow
in Garland loved it
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sounds very good & filling.
jett2whit
in Union City loved it
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