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Chicken Kale and White Bean Salad, Copyright Toby Amidor
Toby Amidor

Toby Amidor's Chicken, Kale and White Bean Salad

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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1/4 cup raw walnuts chopped
  • 4 cups baby kale
  • 1 1/2 cups chopped rotisserie chicken
  • 14- to 19-oz can reduced-sodium cannellini beans drained and rinsed
  • 1/2 cup Lemon-Herb Vinaigrette (recipe below)
Lemon-Herb Vinaigrette
  • 1 tsp lemon zest grated
  • 3 lemons juice of
  • 2 cloves garlic minced
  • 2 tsp light brown sugar
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground
  • 1/2 cup olive oil extra virgin

Method
 

  1. Heat the walnuts in a small skillet over medium-low heat. Cook until the walnuts are lightly toasted, about 3 minutes. Remove from the heat and let cool.
  2. In a large bowl, add the kale, chicken, beans and walnuts. Drizzle with the Lemon Herb Vinaigrette and toss to evenly coat.
For the Lemon-Herb Vinaigrette
  1. In a medium bowl, whisk together the lemon zest, lemon juice, garlic, brown sugar, parsley, salt and pepper. While whisking continuously, slowly drizzle in the oil until combined. *Note: the vinaigrette makes ¾ cup.

Notes

Recipe credit: Copyright Toby Amidor, The Best Rotisserie Chicken Cookbook, Robert Rose, 2020. 
Image: Courtesy of Gail Watson Photography