Chicken and Bean Salad

Prep Time: 30 Minutes
Cook Time: 0 Minutes

Equipment

• Chef’s knife/Peeler/Cutting Board
• Whisk/Spatula/Cheese grater
• Mixing Bowl or Pan

Ingredients

• Chicken, Cooked, Diced
• Beans, Mixed, Canned
• Onions, Fresh, Diced
• Carrots, Fresh, Shredded
• English Cucumber, Fresh, Peeled and Diced
• Tomatoes, Fresh, Roma, Diced
• Olive Oil, Extra Virgin
• Feta Cheese, Crumbled

Method

1. Thaw diced chicken and set aside to cool. Peel onions, carrots and cucumbers. Dice onions and cucumbers. Using a cheese grater, grate carrots using the medium hole setting. Combine olive oil, balsamic vinegar and oregano.
2. In a large bowl, combine all ingredients except the olive oil balsamic vinegar and oregano.
3. Add olive oil, balsamic vinegar and oregano mixture to the vegetables prior to service. Serve Cold.
4. Bulk: Portion into service dishes or leave in bulk for dining room service. Cold Plating: plate alone or as a side dish. Place on the cold side of the tray prior to service.

Garnish: Watercress or parsley sprig

Food Accompany: Pita or rustic breads