Ingredients
2
teaspoons finely chopped fresh rosemary
1/2
teaspoon salt
1/8
teaspoon pepper
3
tablespoons white balsamic vinegar
1
teaspoon Dijon mustard
1/4
cup extra-virgin olive oil
1 1/2
cups cubed cooked chicken
1/4
cup diced red onion
1
medium red bell pepper, cut into bite-sized strips
1
small zucchini, halved lengthwise, sliced (about 1 cup)
1
(15-oz.) can cannellini beans, drained, rinsed
Preparation
In medium bowl, combine rosemary, salt, pepper, vinegar and mustard; mix well with wire whisk. Gradually beat in oil until well blended.
Add all salad ingredients; toss to coat. Serve immediately, or cover and refrigerate until serving time.
