Roasted Chicken And Cannellini Bean Salad Food

WHITE BEAN & ROASTED CHICKEN SALAD RECIPE

Steps:

• Combine first 5 ingredients.
• Cover platter with salad greens; top with chicken mixture.
• Sprinkle with basil.

CHICKEN AND CANNELLINI BEAN SALAD

Steps:

• In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.
• Using a whisk, blend together well.
• Gradually beat in the oil using the whisk, until well blended.
• Add all the salad ingredients; toss.
• Refrigerate for 2-3 hours or until well chilled.
• Stir right before ready to serve.

ROASTED CHICKEN AND CANNELLINI BEAN SALAD

Steps:

• To prepare salad, place salad ingredients in a large bowl, toss gently to combine.
• To prepare dressing, combine vinegar and remaining ingredients, stirring quickly with a whisk.
• Drizzle over salad, tossing gently to coat.

CANNELLINI BEAN SALAD

Steps:

• Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.

CANNELLINI BEAN SALAD

Steps:

• Combine onions, sage, parsley, oil, vinegar and salt in food processor and process until smooth. This can be put in an airtight container and refrigerated for up to two days. To serve, combine with beans and season to taste with salt and freshly ground black pepper. This should be made a few hours in advance of the dinner and left to serve at room temperature.

REFRESHING CANNELLINI BEAN SALAD

Steps:

• Drain the beans and rinse under cold water, drain well.
• Into a food processor or blender, put the garlic, olive oil, lemon juice, basil leaves, parsley leaves, cumin, salt and pepper.
• Pulse for a few seconds so that there is still texture. Put the beans into a bowl and pour over the dressing, toss well.
• If possible leave for at least 30 minutes at room temperature before serving -- but can be eaten right away and still be very flavoursome.

ROASTED PEPPER-WHITE BEAN SALAD

Steps:

• Heat broiler.
• Cut peppers lengthwise in half. Remove and discard membranes and seeds. Place pepper halves, cut sides down, on foil-covered baking sheet.
• Broil, 4 inches from heat, 15 to 17 min. or until skins are charred. Remove from broiler. Wrap with foil. Let stand 15 min., removing foil after 10 min.
• Remove and discard skins from peppers. Cut peppers into thin strips; place in medium bowl.
• Add remaining ingredients; mix lightly.

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD

Steps:

• Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.

TUSCAN CHICKEN WITH WARM BEAN SALAD

Steps:

• Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
• Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
• Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
• Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

CRISPY BRAISED CHICKEN THIGHS WITH CANNELLINI BEANS AND GREENS

Steps:

• Heat the oil in a Dutch oven or pot (at least 4 inches high and large enough to hold the chicken thighs in a single layer; see Cook's Note) over medium-high heat.
• Thoroughly pat dry the chicken thighs and sprinkle both sides with salt and pepper, seasoning the skins generously. Place the chicken thighs skin-side down in the pot and cook, undisturbed, until the skins are dark golden, about 8 minutes. They will sizzle a lot but don't worry and do not move the chicken thighs. If the pot starts to smoke or smells like the chicken is burning, reduce the heat a little (see Cook's Note).
• Flip chicken thighs and cook the other side until browned, about 5 minutes. Transfer the chicken to a wire rack set in a rimmed baking sheet.
• Reduce the heat to medium and add the onions to pot. Cook, stirring, until translucent, 5 to 7 minutes. Add the garlic and herbs and cook, stirring, until the onions and garlic are lightly browned. Add the wine, scraping up the browned bits from the bottom of the pot (the wine will help loosen the bits).
• IF USING CANNED BEANS: Return the chicken thighs, skin-side up, to the pot, nestling them between the onions. Add enough chicken stock to cover the onions and garlic and about 3/4 up the chicken thighs, letting the chicken skin sit above the stock. Increase the heat to bring to a boil, then reduce the heat and simmer the chicken for 25 minutes.
• Remove 2 to 3 chicken thighs from the pot. Add the beans and stir into the stock. Reposition the chicken thighs in the pot on top of the beans so the chicken skin remains exposed. Return the 2 to 3 chicken thighs to the pot, skin-side up. Add more stock to cover the beans, if necessary. Bring to a boil, reduce to a simmer and cook for 10 minutes. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, 8 to 10 more minutes.
• IF USING DRIED BEANS: Add the soaked dried beans to the onions and garlic in the pot. Add enough chicken stock to cover the beans by about 2 inches. Increase the heat, bring to a boil, then reduce the heat and simmer for 45 minutes.
• Return the chicken thighs, skin-side up, to the pot, nestling them in the beans slightly so that the skin isn't submerged. Simmer, uncovered, until the beans are tender, adding more stock if the beans start to get too dry, for another 35 minutes. Taste the beans and add salt and/or pepper, to taste. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, about 10 minutes.
• Ladle the beans and greens into shallow bowls then top with the chicken thighs. Add a drizzle of olive oil (for the omega-3 balance!), squeeze of lemon and chopped fresh parsley.

CANNELLINI BEAN SALAD

Steps:

• Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
• Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
• Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
• Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
• Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.