Chicken is my go-to protein for most meals. Since I cook with it so often, I am always looking for new recipes. This one was created from a goof up in my kitchen. None-the-less, my mistake helped me create something totally satisfying.
Enjoy!
Chicken and Goat Cheese Salad
A light and satisfying meal. The mixed kale greens hold up to storage, which makes this a great meal to pack for lunch.
Total Time 15 minutes
Servings 6
Ingredients
- 1 ¼ cups cannellini beans
- 3 cups grilled chicken breast chopped
- 3 cups mixed baby kale greens roughly chopped
- 1 cup grape tomatoes halved
- ½ cup red bell pepper chopped
- ¼ cup red onion sliced thin
- 2 tablespoons fresh basil chopped
- ½ teaspoon dry oregano
- 3 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 6 tablespoons crumbled goat cheese
Instructions
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Rinse and drain beans.
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Combine vinegar, oregano, salt, and black pepper in a small bowl. Whisk in the oil.
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In a large bowl combine beans, chicken, and the next 6 ingredients (through oregano) and toss lightly.
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Drizzle vinegar mixture over pasta mixture; toss well to coat.
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Garnish with cheese.
Enjoy!!!!
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Bright Blessing!
Leandra
© 2015, The Magick Kitchen