Kale, White Bean, Rotisserie Chicken Salad

Planning ahead is the easiest method to eat nutritious dinners. Buying a rotisserie chicken and using it in multiple ways to produce a healthy dish makes meal planning easier.  

My cookbook, The Best Rotisserie Chicken Cookbook, has a quick, tasty, and protein-rich salad recipe.  


For salad: 1/4 cup raw chopped walnuts 4 cups baby kale Add 1/2 cup chopped rotisserie chicken and 14-19 oz drained and rinsed reduced-sodium cannellini beans. 1/2 cup  


For lemon-herb vinaigrette: 1 tsp grated lemon zest 3 lemons juice 2 minced garlic cloves Two teaspoons light brown sugar  


1 tsp dried parsley 1/4 tsp salt 1/8 tsp fresh-ground black pepper 1/2 cup extra-virgin olive oil  

Warm walnuts in a small skillet over medium-low heat. Heat for 3 minutes to lightly roast walnuts. Stop cooking and let cool.  

Make vinaigrette: Mix lemon zest, juice, garlic, brown sugar, parsley, salt, and pepper in a medium bowl. As you mix, slowly add oil until incorporated.  

Mix greens, chicken, beans, and walnuts in a large bowl. Toss to coat with vinaigrette.  

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