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Zesty Chicken Salad With Shallot Dressing

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“This zingy salad is sure to waken the tastebuds. Even nicer the next day. You could also use a14oz tin mixed beans, chickpeas or red kidney beans instead of cannellini beans. This recipe also works well with cooked turkey. From Good Housekeeping.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put herbs into a food processor; add olive oil. Whiz, then add yogurt, mayonnaise, lemon juice and some seasoning. Whiz again until combined. (You can also chop herbs by hand, mix with the olive oil, then beat in the yogurt, mayonnaise, lemon juice and seasoning.) Empty mixture into a large bowl. Cut meat into bite-sized pieces and toss with the herb mixture. Set aside.
  2. For the dressing: whisk ingredients together in a small bowl; check seasoning. Stir in beans and tomatoes. Divide bean mixture among four plates; top with dressed chicken. Scatter over onions and garnish with herbs.

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