Chicken and White Bean Salad with Crispy Red Onions

Chicken and White Bean Salad with Crispy Red Onions

Total time: 25 minutes

Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 red bell pepper, sliced
• 1 sweet or red onion, sliced
• 1 cup (8oz, 240gr) white beans, rinsed and drained
• 1/3 cup sliced green olives
• 1 preserved lemon, rind sliced, pulp discarded
• 2 tsp olive oil
• Lettuce for 2 main meal salads
• Marinade for chicken
• 1 tbs Worcestershire sauce
• 2 tbs ketchup
• 1 tbs red wine vinegar
• 2 tbs olive oil
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• “French” Vinaigrette
• 2 tbs ketchup
• 1 tbs red wine vinegar
• 2 tsp Dijon-style mustard
• 1/2 tsp paprika
• 3 tbs salad olive oil

Instructions:

• Make marinade, pour over chicken and set aside.
• Sauté onions in olive oil over medium-high until crispy – being careful not to burn.
• When done, remove and drain on paper towels
• Make vinaigrette: Mix ketchup, vinegar and mustard; slowly add olive oil, whisking constantly.
• Add sliced red pepper, beans and preserved lemon to vinaigrette; allow to marinate while the chicken cooks.
• Cook chicken on barbecue grill until done. Remove and slice
• Prepare lettuce and put in large salad bowl.
• Combine marinated vegetables, olives lettuce and dressing. Toss well.
• Arrange sliced chicken on salad and top with crispy onions.