Greek Chicken Salad With Beans

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 1 tablespoon chopped dried tomatoe (not oil-packed)
• boiling water
• 2 cups torn mixed salad greens
• 3 ounces cooked skinless chicken breasts, sliced
• 1/4 cup canned cannellini beans, rinsed and drained ( kidney beans)
• 1 tablespoon crumbled reduced-fat feta cheese
• 1 tablespoon slivered almonds, toasted
• 2 tablespoons red wine vinegar
• 1 tablespoon finely chopped shallot
• 1 1/2 teaspoons dijon-style mustard
• 2 tablespoons extra virgin olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 place dried tomatoes in a small bowl. add enough boiling water to cover; let stand for 5 minutes. drain well.
• 2 meanwhile, arrange salad greens on a serving plate. top with chicken, cannellini beans, feta cheese, and almonds. sprinkle with drained tomatoes. drizzle with 1 tablespoon red wine vinaigrette.
• 3 red wine vinaigrette: in a small bowl combine vinegar and shallot. let stand for 5 minutes. whisk in mustard. add oil in a thin, steady stream, whisking constantly until combined. stir in kosher salt and pepper. use immediately or cover and chill for up to 3 days before using. if chilled, let stand at room temperature about 30 minutes; whisk before using.
• 4 note: omit blueberries from meal plan if still in wave 1.