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Prep 20min
Total20min
Ingredients11
Servings4
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Ingredients
Vinaigrette
2
teaspoons finely chopped fresh rosemary
1/2
teaspoon salt
1/8
teaspoon pepper
3
tablespoons white balsamic vinegar
1
teaspoon Dijon mustard
1/4
cup extra-virgin olive oil
Salad
1 1/2
cups cubed cooked chicken
1/4
cup diced red onion
1
medium red bell pepper, cut into bite-sized strips
1
small zucchini, halved lengthwise, sliced (about 1 cup)
1
(15-oz.) can cannellini beans, drained, rinsed
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Steps
1
In medium bowl, combine rosemary, salt, pepper, vinegar and mustard; mix well with wire whisk. Gradually beat in oil until well blended.
2
Add all salad ingredients; toss to coat. Serve immediately, or cover and refrigerate until serving time.
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There's no need to cook chicken for recipes like this. Cooked chicken is readily available in the deli, in packages in the fresh meat counter and frozen. The frozen variety is great to have on hand for quick meals at a moment's notice.
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