Thursday, October 21, 2010

White Bean Arugula and Chicken salad

I'm trying to get back on the bandwagon and eat healthier. I'd gotten a recipe for this salad using salmon in a mailer last summer and put it aside to try. I found it again when going through and re-organizing my recipe binder.

The original recipe is from Weight Watchers.

I used:
(4 servings)
1 15 oz can white cannelini beans, drained and rinsed
2- 5 oz cans chunk chicken breast, drained
1 red onion, diced
1/4 cup parsley, chopped
zest of 1 lemon
juice of 1 lemon (3 tbsp)
1 tbsp olive oil
salt and pepper

Mix everything but the arugula together, and put it on top of the arugula.

OK, so this needs some changes to the original recipe.

I would dress the arugula with lemon juice, olive oil, salt and pepper before adding the chicken-bean mixture on top. It needed something bad!

Also, I highly recommend  cutting WAY back on the onion. Like maybe 1/4 of an onion would be good.  Mine was intensely onion-y. Good thing Z was at his house, because man. Onion breath in a bad way.  And I'm a huge fan of onions.

I ate this the next day for lunch at work, and it definitely needed more dressing as the beans and chicken absorbed a lot of the original dressing.

It's a very good salad, just needs some changes to make it more palatable.

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