Chicken & Bean Salad
2 pieces bacon (“precooked” OK) cut into bite-sized pieces
¼ c chopped onion
1-2 garlic cloves, crushed & chopped
1 can white beans (Navy or great northern preferably), rinsed & drained thoroughly
Salt & pepper
Dash of parsley
1 T. wine vinegar
1 T. olive oil
½ c. cooked cubed chicken breast
Toss cubed chicken in a dash of your favorite savory spice, i.e. basil, marjoram, season-all, etc. Don’t use too much, just enough to add some taste. Set aside.
Put uncooked bacon in saucepan and sauté over low heat to release fat. If using pre-cooked bacon, spray pan with cooking spray then sauté as directed. Add onion & garlic, cooking for about 30 seconds to soften slightly. Transfer all contents to bowl.
Add beans, salt & pepper to taste, vinegar, oil, parsley and mix gently. Add cooked chicken and serve at room temperature. (Or may be warm if your chicken is heated before serving.)
Serve on bed of lettuce. Easy to prepare ahead.