Chicken And Cannellini Bean Salad

• Vinaigrette
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 3 tablespoons white balsamic vinegar
• 1 -2 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• Salad
• 2 cups cubed cooked chicken
• 1/3 cup diced red onion
• 1 medium red bell pepper, coarsely chopped
• 1 small zucchini, halved lengthwise and sliced
• 1 (15 1/4 ounce) can cannellini beans, drained and rinsed

1. In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.
2. Using a whisk, blend together well.
3. Gradually beat in the oil using the whisk, until well blended.
4. Add all the salad ingredients; toss.
5. Refrigerate for 2-3 hours or until well chilled.
6. Stir right before ready to serve.

vinaigrette, fresh rosemary, salt, pepper, white balsamic vinegar, mustard, extra virgin olive oil, salad, chicken, red onion, red bell pepper, zucchini, cannellini beans

Taken from www.food.com/recipe/chicken-and-cannellini-bean-salad-66011 (may not work)