Project Description

Recipe Ingredients:

  • 2 cups cooked chicken, cut into 1/2-inch cubes

  • 2 cups cooked*, drained red kidney or pink beans or one 16-oz. can, drained

  • 1/2 cup sliced celery

  • 2 tablespoons each chopped parsley and green onion

  • 2 tablespoons white wine vinegar

  • 2 tablespoons oil

  • 1 tablespoon lemon or lime juice

  • 1 clove garlic, minced

  • 1/2 -3/4 teaspoon salt

  • 1/8 teaspoon each pepper, red pepper and tarragon

Cooking Steps

Combine chicken, beans, celery, parsley and green onion. Mix remaining ingredients well and toss with bean mixture. Cover and chill thoroughly. Makes 4 to 6 servings.

Chef’s tip: Salad is especially attractive when arranged on lettuce-lined platter with baby carrots

*For best results, soak and cook dry beans by preferred method.