Roasted Chicken Salad with Basil
- Yield: 8 servings
- Prep: 10 mins
- Cook: 0 mins
A purchased rotisserie chicken makes this salad a snap. Cook the corn and beans until just crisp-tender.
Ingredients
- 1-- (2 1/2 to 3-pound) cooked rotisserie chicken
- 1 3/4cups cooked green beans, cut into 1-inch pieces
- 1 3/4cups cooked corn kernels (about 3 ears)
- 1-- red bell pepper, chopped
- 1/2cup chopped fresh basil
- 1/4cup pine nuts, toasted
- 2cloves garlic, crushed
- 1/3cup extra-virgin olive oil
- 1/4cup sherry vinegar
- 1teaspoon salt
- 1/2teaspoon coarsely ground black pepper
Instructions
- Remove skin from chicken, discard. Remove meat from bones and chop. You should have about 4 cups of meat.
- Toss chicken, beans, corn, bell pepper, basil and pine nuts in a large bowl.
- Whisk garlic, oil, vinegar, salt and pepper in a bowl; pour over salad, tossing gently.
Recipe by Bruce Weinstein and Mark Scarbrough.
Nutritional Info *per serving
- Calories 430
- Glycemic Load 0
- Fat 23g
- Saturated Fat 4.5g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 12g
- Cholesterol 125mg
- Sodium 420mg
- Potassium 570mg
- Carbohydrate 13g
- Fiber 3g
- Sugars 2g
- Protein 43g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 40%
- Calcium 4%
- Iron 15%