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Ingredients
Method
- 400g tin of cannellini beans, drained
- 2 cooked chicken breasts
- Slices of roasted red capsicum from a jar
- 1 tbsp lemon juice
- 3 tbsp olive oil
- Basil leaves, torn
- Tip the beans into a bowl and tear up the chicken breasts, adding to the bowl with the slices of red capsicum and a drizzle of oil from the jar. Whisk together the lemon juice and olive oil, and season well. Add to the salad and toss together. Stir in the basil leaves, divide between 2 bowls and serve.
5 mins
2 serving
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