Suggested Recipes Kidney Bean Recipe

Herbed Arugula-Tomato Salad with Chicken


3 tbsp extra virgin olive, divided
1 tsp grated lemon rind
1 tbsp fresh lemon juice
4 - 4 oz chicken breast cutlets
Cooking spray
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
2 cups cherry tomatoes, halved
1 - 5 oz package baby arugula
1 - 15 oz can dark red kidney beans, rinsed and drained
1/2 tbsp white wine vinegar
1 tsp dried herbes de Provence
1/2 tsp Dijon mustard
1 garlic clove, minced
3 tbsp kalamata olives, halved and pitted


Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat; keep warm.
Combine tomatoes, dark red kidney beans, arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add remaining 2 tablespoons oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange 1 sliced cutlet over each salad, and top each serving with about 2 teaspoons olives. Yield: 4 servings