Ingredients
- Vinaigrette:
- 2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 3 tablespoons white balsamic vinegar
- 1 -2 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Salad:
- 2 cups cubed cooked chicken
- 1/3 cup diced red onion
- 1 medium red bell pepper, coarsely chopped
- 1 small zucchini, halved lengthwise and sliced
- 1 (15 1/4 ounce) can cannellini beans, drained and rinsed
Directions
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In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.
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Using a whisk, blend together well.
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Gradually beat in the oil using the whisk, until well blended.
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Add all the salad ingredients; toss.
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Refrigerate for 2-3 hours or until well chilled.
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Stir right before ready to serve.