SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Italian Chicken Salad

Makes: 6  servings Prep 25 mins

Ingredients

  • 1 can (19 ounces) cannellini beans, drained and rinsed
  • 1 tablespoon  olive oil
  • 1 tablespoon  chopped fresh basil
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  pepper
  • 2 tablespoons  olive oil
  • 1 tablespoon  balsamic vinegar
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  pepper
  • 1 bag (16 to 20 ounces) spring salad mix (16 cups)
  • 1 1 1/2 - 2 pound  rotisserie whole cooked chicken, sliced
  • 6 ounces  sliced prosciutto or capicola ham
  • Toasted French bread slices

Directions

1. For the Tuscan Bean spread, combine beans, 1 tablespoon olive oil, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper in food processor and process until smooth.

2. Combine 2 tablespoons oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl; add salad greens and toss to coat.

3. Divide greens among 4 dinner plates. Arrange chicken and prosciutto over greens. Serve with Tuscan Bean Spread and french bread slices. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)505,
  • Fat, total(g)21,
  • chol.(mg)74,
  • sat. fat(g)5,
  • carb.(g)43,
  • fiber(g)6,
  • pro.(g)34,
  • sodium(mg)1336,
  • Percent Daily Values are based on a 2,000 calorie diet