email this pageIngredients
1 (2½- to 3-pound) cooked rotisserie chicken
1¾ cups cooked green beans, cut into 1-inch pieces
1¾ cups cooked corn kernels (about 3 ears)
1 chopped red bell pepper
½ cup chopped fresh basil
¼ cup pine nuts, toasted
2 garlic cloves, crushed
1/3 cup extra virgin olive oil
¼ cup red or white wine vinegar
1 teaspoon salt
½ teaspoon coarsely ground black pepper
Instructions
1¾ cups cooked green beans, cut into 1-inch pieces
1¾ cups cooked corn kernels (about 3 ears)
1 chopped red bell pepper
½ cup chopped fresh basil
¼ cup pine nuts, toasted
2 garlic cloves, crushed
1/3 cup extra virgin olive oil
¼ cup red or white wine vinegar
1 teaspoon salt
½ teaspoon coarsely ground black pepper
1. Remove skin from chicken, discard. Remove meat from bones and chop. You should have about 4 cups of meat.
2. Toss chicken, beans, corn, bell pepper, basil and pine nuts in a large bowl.
3. Whisk garlic, oil, vinegar, salt and pepper in a bowl; pour over salad, tossing gently. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a New American Farmer," July 2007.
Nutritional Information
2. Toss chicken, beans, corn, bell pepper, basil and pine nuts in a large bowl.
3. Whisk garlic, oil, vinegar, salt and pepper in a bowl; pour over salad, tossing gently. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a New American Farmer," July 2007.
Per serving: 320 calories, 19g fat, 27g prot., 10g carbs., 2g fiber, 370mg sodium.
