Name: White Bean & Chicken Salad
Yield: 6 servings
Ingredients: 1 lb chicken breast, boneless; 3 tbsp olive oil; 2 tbsp vinegar, apple cider; ¼ cup lemon juice, raw; 1 dash pepper, black, ground; 2 cups white beans; 2/3 cups red pepper, sweet, raw; ½ cup fennel bulb, raw; ¼ cup spring onions or scallions, raw; ¼ cup basil, fresh; 1 tsp fennel seed; 4 slices french or vienna bread, toasted, small

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White Bean & Chicken Salad

June 8, 2016

by EIR

Category Recipes

Persons

Ingredients

1 lb chicken breast, boneless
3 tbsp olive oil
2 tbsp vinegar, apple cider
¼ cup lemon juice, raw
1 dash pepper, black, ground
2 cups white beans
2/3 cups red pepper, sweet, raw
½ cup fennel bulb, raw
¼ cup spring onions or scallions, raw
¼ cup basil, fresh
1 tsp fennel seed
4 slices french or vienna bread, toasted, small

Instructions

In a small bowl, whisk together the olive oil, vinegar and lemon juice and season to your taste with pepper.
Set the dressing aside for 30 minutes.
Cook and dice up the chicken.
Combine the chicken, beans, red bell pepper, fresh fennel and onions in a mixing bowl and toss thoroughly.
Add the dressing, basil, fennel seeds, salt and pepper.
Toss gently and season to your taste, applying the pepper liberally.
Preheat the broiler.
Toast both sides of the french bread under the broiler about 30 seconds or just until golden.
Slice each piece in quarters diagonally and place them on individual salad plates with the points arranged in the shape of a star.
Mound the salad in the center and serve.