Chicken Salad with Fresh Herbs and Roasted Tomatoes
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Serves: 4
 
Full of herbs and flavor, this chicken salad is as vibrant and delicious as salad can be.
Ingredients
  • 2 cups fresh shelling beans (or 1 can great white northern beans)
  • 2½ tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1½ teaspoons smoked paprika
  • sea salt
  • ground pepper
  • 2 cups tomatoes, chopped or 2 cups cherry tomatoes, halved
  • 2 teaspoons finely chopped rosemary
  • 2 teaspoons chopped thyme
  • ½ shallot, finely diced
  • 2 cups shredded rotisserie chicken meat, skin discarded
  • 2 tablespoons chopped tarragon
  • 2 scallions, thinly sliced
  • 1 lemon, halved
  • 4 cups arugula
Instructions
  1. Heat the oven to 425 º.
  2. First step is preparing the beans. The shelling beans require a bit more work, but if you can get your hands on them, it's worth it.
  3. If you are using shelling beans: Add beans to a medium pot filled halfway up with water. Set pot over high heat and bring to a boil. Reduce the heat and simmer the beans until they are tender, for about 30 minutes. Drain the beans and toss to dry. Add beans to a large bowl. Toss with 1½ tablespoons red wine vinegar, 2 tablespoons olive oil and the 1½ teaspoons of smoked paprika.
  4. If you are using canned beans: Drain the beans in a colander and rinse with cold water. Toss the beans to dry. Add beans to a large bowl. Toss with 1½ tablespoons red wine vinegar, 2 tablespoons olive oil and the 1½ teaspoons of smoked paprika.
  5. Meanwhile on a large cooking sheet, toss the tomatoes with 2 tablespoons olive oil, rosemary, thyme, and salt and pepper to taste. Roast the tomatoes in the 425º oven for 20 minutes or until they are caramelized and wrinkled, about 20-25 minutes.
  6. Place the shallots in a medium salad bowl and cover with the remaining 1 tablespoon of red wine vinegar.
  7. Toss the chicken into a bowl with the seasoned beans. Add the roasted tomatoes, pan drippings, tarragon and scallions. Mix until combined and add lemon juice to taste. I used the whole lemon.
  8. Add the arugula to the salad bowl and toss with the vinegar and shallots.
  9. Plate the salad. Place about one cup of the arugula on a plate and add ¼th of the chicken salad on top.
Recipe by Culinary Mamas at https://culinarymamas.com/chicken-salad-fresh-herbs-roasted-tomatoes/