Monday, August 22, 2011
We are working on "healthier" living around here. So far, we've planned (though for some reason still haven't registered) to run a half marathon at the end of October. I figure if I tell you guys about that, it will motivate me to actually register and run it haha! We are also trying to work towards eating lighter meals. This white bean salad was a great start (though as I write this there is a cake heading for the oven, oops!). The salad is packed with yummy vegetables and lots of protein. A light vinaigrette dresses it up. I loved this salad. I took the leftovers for lunch, forgetting that I had plans to go for sushi with my colleagues. So I ate the salad anyways... then went for sushi too. So yummy that I had to eat it.
Italian White Bean Salad
Adapted from Cooking Light
2 boneless, skinless chicken breasts
2 cans white kidney beans or cannellini beans
1 bunch asparagus
3 tomatoes, cut into wedges
2 tablespoons olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard (plus 1 tablespoon for chicken)
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper, to taste
Heat some oil in a medium skillet over medium-high heat. Salt and pepper the chicken. Cook on both sides until cooked through. Slice the chicken. If you like, take one tablespoon Dijon mustard and coat the chicken. Return to the pan to cook for another minute if you add the mustard.
Prepare an ice water bath. Snap the woody ends off of the asparagus. Put the asparagus into the top of a steamer pot. Boil the water and steam the aspargus with the lid on for 3-5 minutes. Remove the asparagus and immediately shock the asparagus in the ice water. Drain and cut the asparagus into thirds.
Whisk together the olive oil, red wine vinegar, one tablespoon of Dijon mustard, garlic, and lemon juice.
Mix together asparagus, tomatoes, beans, and chicken. Pour the vinaigrette over the salad and mix well.