Chicken and White Bean Salad



6 servings

8 ounces skinless, boneless chicken breast, roasted
2 15-ounce can s cannellini (white kidney) beans, drained and rinsed
1 medium sweet, red bell pepper, minced
2 cloves fresh garlic, minced
1 tablespoon olive oil
1/4 cup balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper 


1. Chop or shred chicken and place in a large bowl.

2. Add beans, red pepper, and garlic; stir to blend.

3. Mix remaining ingredients together, and pour over chicken and beans.

4. Mix thoroughly.

5. Serve chilled or at room temperature.

Nutrition information:


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