Chicken and Cannellini Bean Salad

4 chicken breasts, cooked and chopped
2 cups of cooked mixed beans*
½ cup chopped green onions
1 cup cherry tomatoes, halved
1 each red and green pepper, cored and diced
¾ cup plain yogurt
2 tbsp olive oil
2 cloves garlic, pressed
2 tbsp lemon juice (1/2 lemon)
2 tsp paprika
salt and pepper to taste
1 bunch chopped cilantro or parsley

*I use cannellini or white beans, but any variety will do. While cooking beans from dried is ideal, rinsed and drained canned beans work as well.

1. In a large bowl, mix together chicken, beans, onions, cherry tomatoes, and peppers.
2. In a separate bowl, mix together yogurt, olive oil, garlic, lemon juice, and paprika. Taste and adjust with salt and pepper if needed.
3. Pour yogurt mixture over chicken mixture. Add chopped herbs and toss mixture together to coat.
4. Best if refrigerated for 2-4 hours prior to serving. Lasts up to 4 days, covered, in the fridge. Freezing not recommended.

Serving ideas: Top 2 cups of mixed greens with a ¾ cup serving for a light lunch or dinner. For a handy on-the-go lunch, stuff into ½ whole wheat pita or wrap in a whole wheat tortilla.



Serving Size: Makes 6-8 servings (3/4 to 1/2 cup)

Number of Servings: 6

Recipe submitted by SparkPeople user LISACIANFRINI.