Pulled Chicken and White Bean Salad

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs, bone-in, skin-on
• 2 cans (15 oz) Cannellini beans, canned, drained and rinsed
• 1 each Cucumber, diced
• 1 pint Cherry tomatoes, halved
• 1/2 each Red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 4 oz Feta cheese, crumbled
• 1/4 cup Fresh basil, torn
• 2 tbsp Fresh parsley, chopped
• 1/3 cup Olive oil
• 3 tbsp Red wine vinegar
• 1 tbsp Dijon mustard
• 2 cloves Garlic
• 1 tsp Dried oregano

Instructions

1. Season the chicken thighs with salt and pepper. Heat the oven to 425°F and roast for about 35 minutes (or poach in simmering water), until they reach 165°F internally. Let cool slightly, then remove the skin and bones and shred the meat.
2. In a large bowl, combine the shredded chicken, beans, cucumber, tomatoes, red onion, and olives.
3. Add the feta and fresh herbs.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
5. Pour the dressing over the salad and toss gently. Let marinate 15 minutes before serving.