Balsamic Herb & Chicken White Bean Salad


  • 1 cup Braswell's Balsamic Herb Vinaigrette
  • 1 lb boneless, skinless, thin-sliced chicken breast cutlets
  • 1 small to medium red onion
  • 2 large ribs celery, trimmed and cut crosswise into thin slices
  • 1 medium size cucumber, halved and chopped
  • 1 medium tomato
  • 1 1/2 cup cooked, no-salt-added cannellini beans
  • 2 tablespoon finely chopped fresh parsley


Combine the chicken and 3 tablespoons of Braswell's Balsamic Herb Dressing in a resealable plastic food-storage bag. Seal, and massage through the bag to evenly coat the chicken. Refrigerate for at least 2 and up to 8 hours. Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill. Transfer the chicken to the prepared grill along with the onion slices; cover the grill. (Discard the dressing the chicken was marinated in.) Cook chicken and onion slices for 3 to 4 minutes on one side, until the top of the chicken starts to look cooked and the chicken and onions have grill marks on the bottom. Turn over the chicken and the onions and cook, covered, for 2 to 3 minutes, until the chicken is cooked through and the onions have grill marks on both sides. Transfer the chicken and onions to a platter to rest for 10 to 15 minutes. Once the chicken has cooled, cut it into pieces similar in size to the cannellini beans, about 1 inch long and 1/ 3 -inch thick. Cut the onion into 1/ 3 -inch pieces. Combine the chicken, onion, celery, cannellini beans, cucumber, tomatoes, parsley and remaining dressing in a large bowl; toss well to mix. Taste, and add salt and pepper as needed.