Pantry Chicken and White Bean Salad

• •12 ½ ounce Canned chicken breast
• •15 ounce Canned cannellini beans
• •3 tablespoon Olive oil
• •1 ½ tablespoon Red wine vinegar
• •½ teaspoon Dried oregano
• •¼ teaspoon Dried basil
• •¼ teaspoon Garlic powder
• •¼ teaspoon Salt
• •0.13 teaspoon Black pepper
• •2 Celery stalk
• •2 tablespoon Red onion

Instructions

1. 1

   Drain chicken breast and place into a large mixing bowl using a fork or your hands.

2. 2

   Pour cannellini beans into a colander and rinse under cold water until the water runs clear. Drain well and add to the bowl with the chicken.

3. 3

   If using, finely chop the celery stalk and finely mince the red onion. Add these to the bowl with the chicken and beans.

4. 4

   Combine the olive oil, red wine vinegar, dried oregano, dried basil, garlic powder, salt, and black pepper. Add to bowl with other ingredients. Whisk well to emulsify the dressing.

5. 5

   Pour the prepared dressing over the chicken and bean mixture. Gently toss everything together until all ingredients are well coated.

6. 6

   Taste and adjust seasoning if necessary, adding more salt, pepper, or vinegar to your preference. Serve immediately or chill for later.