I found this recipe in the “Easy Dinners” section of the March 2016 issue of Real Simple Magazine. I added rotisserie chicken to the original recipe to make it a heartier meal. Thankfully this recipe adapts easily to feed a crowd because it is filling and delicious.
ROASTED BROCCOLI & WHITE BEAN SALAD with DIJON-CAPER DRESSING
- Approximately 4 cups of shredded rotisserie chicken (1 large or 2 small chickens)
- 4 large heads of broccoli, trimmed and cut into large spears
- 1 cup, plus 1/2 cup olive oil, divided
- 4 teaspoons freshly ground salt
- 1/2 cup Dijon mustard (I prefer Grey Poupon)
- 3/4 cup fresh lemon juice
- 8 hard boiled eggs (I place eggs in a pot and cover with one inch of water. Bring to a boil. Cover pot and turn off heat. Let eggs sit in covered pot for 12 minutes. Drain and rinse with cool water.)
- 3/4 cup capers, drained and chopped
- 1/2 cup fresh dill, chopped
- 4-15 oz cans cannellini beans, rinsed and drained
- 10 oz of mixed greens (I prefer the herb blend, but any variety will work)
- Freshly ground salt & pepper
- Preheat over to 450. Divide broccoli spears into two rimmed baking pans. Drizzle broccoli with 1/2 cup of olive oil and sprinkle with salt (2 tablespoons oil and 1 teaspoon of salt per broccoli head). Toss to evenly coat. Roast for about 20 minutes until browned on the edges and tender, stirring halfway through.
- Meanwhile combine the lemon juice, mustard, peeled eggs, and 1/4 cup of water in a food processor. Pulse to combine.
- With the machine on, slowly drizzle the remaining 1 cup of oil into the egg mixture until the dressing is smooth.
- Transfer to a large mixing bowl. Stir in the capers and the dill.
- Scrape half of the dressing into a large bowl. Add the chicken, broccoli, beans. Toss to coat.
- Add mixed greens and freshly ground salt & pepper. Toss again to coat, adding more dressing or salt & pepper if needed. Serve any remaining dressing on the side.
This salad is amazing – packed with protein and big flavors. Comfort food that is satisfying and healthy. To complete the meal I served it with big chucks of warmed baguettes and butter.