3cupschicken breastdiced (I used a leftover rotisserie chicken)
1stalk celery1/4" dice
¼ cupred onionminced
½green bell pepper1/4" dice
115 oz cancannellini beans(white kidney beans) rinsed and drained
1cupchopped tomatoes(I used yellow and red)
For The Chorizo Dressing:
1 ½teaspoonsdijon mustard
1 tablespoon chorizo oilfrom the rendered chorizo
1 ½tablespoons red wine vinegar
¼ teaspoonblack pepperfreshly ground
¼ cup parsleychopped
For The Salad:
Place a nonstick skillet over medium high heat and add diced chorizo. Cook until chorizo renders its fat and is fragrant and crispy. Use a slotted spoon to transfer chorizo to a dish lined with paper towels. Reserve 1 tablespoon of rendered oil in the pan for the dressing.
In a large bowl, combine the diced chicken, celery, onion, bell pepper, cannellini beans, sun-dried tomatoes, cooked chorizo and parsley. Set aside.
For The Dressing:
In a small bowl, whisk together the garlic, dijon, chorizo oil, olive oil, red wine vinegar, salt and pepper until emulsified. Pour the dressing over the salad and toss until well combined.
Salad can be served at room temperature or chilled.