Red Bean & Chicken Salad W Roasted Shallot Vinaigrette - 35g Carbs,
13g Fiber
From www.lifescript.com and FoodFit
Serves: 4
Preparation time: 10 minutes
2 cups cooked chicken, diced
1 lemon
1/3 cup chopped red onion
3 Tbsp chopped, fresh parsley
2 cups red kidney beans
1/2 cup Roasted Shallot Vinaigrette
12 black olives
1 pint cherry tomatoes
2 large bunches arugula, washed and dried
1. Place the chicken in a medium-sized bowl and squeeze
the lemon all over the chicken.
2. Add the onion, parsley, red beans and Roasted Shallot
Vinaigrette to the chicken and gently mix together.
3. Divide the arugula equally on 4 chilled plates and
place the chicken mixture on top. Garnish with the olives
and cherry tomatoes.
Serving Size: about 1 1/2 cups of salad
Nutrition Facts:
366 Calories, 9g Total Fat, 1g Saturated Fat, 37g Protein,
35g Total Carbs, 13g Dietary Fiber, 411mg Sodium,
21% Calories from Fat, 40% Calories from Protein,
38% Calories from Carbs