Rotisserie Chicken, Kale, and White Bean Salad Recipe — Eat This Not That

Ingredients

• For the salad: 1/4 cup chopped raw walnuts
• 4 cups baby kale
• 1 1/2 cups chopped rotisserie chicken
• 14- to 19-oz can reduced-sodium cannellini beans
• drained and rinsed
• 1/2 cup lemon herb vinaigrette
• For the lemon-herb vinaigrette: 1 tsp grated lemon zest
• Juice of 3 lemons
• 2 cloves garlic
• minced
• 2 tsp light brown sugar
• 1 tsp dried parsley
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/2 cup extra virgin olive oil