14- to 19-ozcanreduced-sodium cannellini beans drained and rinsed
1/2cupLemon-Herb Vinaigrette(recipe below)
2tsplight brown sugar
1/8tspblack pepperfreshly ground
1/2cupolive oilextra 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.