Rotisserie Chicken, Kale, and White Bean Salad

Rotisserie Chicken, Kale, and White Bean Salad

The best way to make absolutely sure you are feeding on a healthy supper is to plan ahead. You can make meal prep even easier by acquiring a rotisserie rooster and utilizing it in several various approaches to generate a nutritious plate.

This easy salad recipe from my cookbook, The Ideal Rotisserie Hen Cookbook, is all set in a pinch, preferences fantastic, and serves up a fantastic amount of money of protein.

Serves 4


For the salad:
1/4 cup chopped raw walnuts
4 cups little one kale
1 1/2 cups chopped rotisserie rooster
14- to 19-oz can lowered-sodium cannellini beans, drained and rinsed
1/2 cup

For the lemon-herb vinaigrette:
1 tsp grated lemon zest
Juice of 3 lemons
2 cloves garlic, minced
2 tsp light-weight brown sugar
1 tsp dried parsley
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup more virgin olive oil

How to Make It

  1. Warmth the walnuts in a smaller skillet more than medium-reduced warmth. Cook right until the walnuts are flippantly toasted, about 3 minutes. Take away from the warmth and let cool.
  2. Make the vinaigrette: In a medium bowl, whisk together the lemon zest, lemon juice, garlic, brown sugar, parsley, salt, and pepper. Though whisking repeatedly, slowly drizzle in the oil until finally put together.
  3. In a huge bowl, merge the kale, rooster, beans, and walnuts. Drizzle with the vinaigrette and toss to evenly coat.

Related: These are the simple, at-household recipes that aid you reduce bodyweight.


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