White Bean Salad with Zucchini & Chicken
Here's a perfect dish to bring along to an end-of-summer picnic or barbecue. The bright lemony flavor and warm scent of thyme will make this entree salad hard to resist!
|3⁄4||c||Stonyfield Organic Plain Whole Milk Yogurt|
|1⁄4||c||grated Parmesan cheese|
|2||tbsp||extra virgin olive oil|
|1||lemon (juice and zest only)|
|2||tsp||fresh thyme leaves (chopped)|
|3||zucchini (about 1 1/2 pounds, trimmed, quartered lengthwise, and diagonally cut into 1/4-inch slices)|
|1||can||cannellini beans (drained and rinsed)|
|2||c||cooked chicken (chopped)|
Stir together yogurt, Parmesan, 1 tablespoon of the olive oil, lemon juice, lemon zest and thyme; set aside. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook for about 6 minutes or until golden brown.
Meanwhile, place beans and chicken in a serving bowl. Remove zucchini from heat and stir into bean mixture until well combined. Allow to cool for 5 minutes. Drizzle with prepared dressing and gently stir until well blended. Serve immediately.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.