Ingredients

6 ounces cooked chicken, shredded 

½ cup cannellini beans, drained and rinsed

6 cups lettuce, chopped 

2 tablespoons red onion, slivered 

¼ cup pesto 

2 tablespoons olive oil 

2 tablespoons parmesan 

Directions 

1. In a microwave safe bowl or small saucepan heat chicken and cannellini beans to 165°F, about 3 minutes. 

2. In a larger mixing bowl combine pesto and olive oil. 

3. Add beans and chicken to pesto and toss to coat. Add lettuce and toss to coat. 

4. Divide salad between two plates. Garnish with red onion and parmesan. 

*This salad is not very heavy on the dressing. Olive oil can be doubled for those who like a more dressed salad.