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Chicken Kale and White Bean Salad, Copyright Toby Amidor

Toby Amidor's Chicken, Kale and White Bean Salad

Toby Amidor
Prep Time 15 mins
Cook Time 3 mins
Total Time 18 mins
Course Salad


  • 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


  • 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.


Recipe credit: Copyright Toby Amidor, The Best Rotisserie Chicken Cookbook, Robert Rose, 2020. 
Image: Courtesy of Gail Watson Photography
Keyword kale, rotisserie chicken, white beans