Toby Amidor's Chicken, Kale and White Bean Salad
Ingredients
- 1/4 cup raw walnuts chopped
- 4 cups baby kale
- 1 1/2 cups chopped rotisserie chicken
- 14- to 19-oz can reduced-sodium cannellini beans drained and rinsed
- 1/2 cup Lemon-Herb Vinaigrette (recipe below)
Lemon-Herb Vinaigrette
- 1 tsp lemon zest grated
- 3 lemons juice of
- 2 cloves garlic minced
- 2 tsp light brown sugar
- 1 tsp dried parsley
- 1/4 tsp salt
- 1/8 tsp black pepper freshly ground
- 1/2 cup olive oil extra virgin
Instructions
- Heat the walnuts in a small skillet over medium-low heat. Cook until the walnuts are lightly toasted, about 3 minutes. Remove from the heat and let cool.
- In a large bowl, add the kale, chicken, beans and walnuts. Drizzle with the Lemon Herb Vinaigrette and toss to evenly coat.
For the Lemon-Herb Vinaigrette
- In a medium bowl, whisk together the lemon zest, lemon juice, garlic, brown sugar, parsley, salt and pepper. While whisking continuously, slowly drizzle in the oil until combined. *Note: the vinaigrette makes ¾ cup.
Notes
Recipe credit: Copyright Toby Amidor, The Best Rotisserie Chicken Cookbook, Robert Rose, 2020.
Image: Courtesy of Gail Watson Photography