Salad:
2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained

Dressing:
1/4 cup red wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
Yield 5 servings (serving size: about 1 1/4 cups)

Nutritional Information
CALORIES 369(25% from fat); FAT 10.1g (sat 2g,mono 5.7g,poly 1.7g); PROTEIN 29.2g; CHOLESTEROL 45mg; CALCIUM 117mg; SODIUM 342mg; FIBER 9.6g; IRON 4mg; CARBOHYDRATE 41.5g
Carla Fitzgerald Williams , Cooking Light, JUNE 2004