Greek Chicken Salad With White Beans

• 1 tablespoon chopped dried tomatoe (not oil-packed)
• boiling water
• 2 cups torn mixed salad greens
• 3 ounces cooked skinless chicken breasts, sliced
• 14 cup canned cannellini beans, rinsed and drained (white kidney beans)
• 1 tablespoon crumbled reduced-fat feta cheese
• 1 tablespoon slivered almonds, toasted
• 2 tablespoons red wine vinegar
• 1 tablespoon finely chopped shallot
• 1 12 teaspoons dijon-style mustard
• 2 tablespoons extra virgin olive oil
• 18 teaspoon kosher salt
• 18 teaspoon fresh ground black pepper

1. Place dried tomatoes in a small bowl.
2. Add enough boiling water to cover; let stand for 5 minutes.
3. Drain well.
4. Meanwhile, arrange salad greens on a serving plate.
5. Top with chicken, cannellini beans, feta cheese, and almonds.
6. Sprinkle with drained tomatoes.
7. Drizzle with 1 tablespoon Red Wine Vinaigrette.
8. Red Wine Vinaigrette: In a small bowl combine vinegar and shallot.
9. Let stand for 5 minutes.
10. Whisk in mustard.
11. Add oil in a thin, steady stream, whisking constantly until combined.
12. Stir in kosher salt and pepper.
13. Use immediately or cover and chill for up to 3 days before using.
14. If chilled, let stand at room temperature about 30 minutes; whisk before using.
15. NOTE: Omit blueberries from meal plan if still in Wave 1.

boiling water, chicken breasts, cannellini beans, feta cheese, slivered almonds, red wine vinegar, shallot, mustard, extra virgin olive oil, kosher salt, ground black pepper

Taken from www.food.com/recipe/greek-chicken-salad-with-white-beans-233892 (may not work)