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Receta Tuscan Chicken Salad with Cannellini Beans & Ciliegine

Name: Tuscan Chicken Salad with Cannellini Beans & Ciliegine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: Italian Vinaigrette:; 1/4 cup red wine vinegar; 3 cloves garlic, minced and pressed; 1 tsp Dijon mustard; 2 tsp oregano; 3/4 cup olive oil; salt & garlic pepper to taste; Salad:; 1 lb chicken breast, boneless & skinless; 8 oz marinated artichoke hearts, drained and dried; 15 oz Cannellini beans (white beans) drained and rinsed; 4 oz Ciliegine (fresh mozzarella balls) rinsed and dried; 6 oz baby spinach; 1/2 cup sun-dried tomatoes; 1 cup black olives, pitted and dried; salt & garlic pepper to taste; Creamy Italian Dressing, optional (link is provided below)

de Bob Vincent

Tuscan Chicken Salad

Dressing ingredients.

Combine all ingredients except olive oil.

Gradually whisk in oil to emulsify.

Dressing can be made ahead of time and refrigerated.

Salad ingredients.

Assemble all salad ingredients except chicken.

Season chicken and grill over high heat.

Cook about six minutes per side or until done.

Allow chicken to rest a few minutes. Slice and place on top of the salad. Service with dressings table side.

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This is a tasty main dish salad. It is quick and easy to prepare. It would be good with other protein such as fish or beef as well. The creamy Italian dressing is optional. Like they say: "Happy wife, happy life." I included it because my wife is not that fond of vinegar and oil Italian dressing. I served the salad with sourdough bread.

For a wine I chose a 2011 Fenestra Lodi Graciano. Graciano is not common in the United States but Lodi has some old vine acreage that Fenestra has access to. This grape varietal originally came from the Rioja region of Spain. It has aromas of cranberry, cherry and spice. It is full bodied with flavors of plum, cherry and pepper.

Tiempo de Prep: 10 minutos

Tiempo para Cocinar: 15 minutos

Raciónes: 4

Fácil y Rápido

Italian

Ingredientes

Cost per serving $3.26 view details

Italian Vinaigrette:
1/4 cup red wine vinegar
3 cloves garlic, minced and pressed
1 tsp Dijon mustard
2 tsp oregano
3/4 cup olive oil
salt & garlic pepper to taste
Salad:
1 lb chicken breast, boneless & skinless
8 oz marinated artichoke hearts, drained and dried
15 oz Cannellini beans (white beans) drained and rinsed
4 oz Ciliegine (fresh mozzarella balls) rinsed and dried
6 oz baby spinach
1/2 cup sun-dried tomatoes
1 cup black olives, pitted and dried
salt & garlic pepper to taste
Creamy Italian Dressing, optional (link is provided below)

Direcciones

Combine the vinegar, garlic, mustard, oregano, salt and pepper in a bowl. Gradually whisk in the olive oil to emulsify the dressing. The dressing can be made ahead of time and refrigerated.
Assemble all salad ingredients except chicken and refrigerate.
Season chicken with salt and pepper. Grill over high heat until done. About 6 minutes per side. Cover the chicken with foil and allow it to rest for 5-10 minutes. Slice the chicken and place on top of the salads.
Serve with dressings table side.

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Nutrition Facts

Amount Per Serving	%DV
Serving Size 439g
Recipe makes 4 servings
Calories 1197
Calories from Fat 962	80%
Total Fat 107.77g	135%
Saturated Fat 16.18g	65%
Trans Fat 0.11g
Cholesterol 58mg	19%
Sodium 729mg	30%
Potassium 1127mg	32%
Total Carbs 33.02g	9%
Dietary Fiber 10.9g	36%
Sugars 8.37g	6%
Protein 27.93g	45%