Cassoulet Salad

Name: Cassoulet Salad
Ingredients: 2 tablespoons olive oil; 4 boneless chicken thighs (about 1/4 pounds) cut into 1/2-inch pieces; 2 garlic cloves, minced; 1/4 cup water; 1/4 cup white wine vinegar; 1/2 teaspoon dried thyme leaves; Salt and freshly ground black pepper to taste; 2 cups cooked white beans, drained; 1 large tomato, peeled, seeded, and diced (about 1 cup); 1 large green bell pepper, cored, seeded, and chopped (about 1 cup); 2 scallions, finely chopped, (about 1/4 cup); Green or red leaf lettuce

12 ingredients

13 steps

Ingredients

2 tablespoons olive oil
4 boneless chicken thighs (about 1/4 pounds) cut into 1/2-inch pieces
2 garlic cloves, minced
1/4 cup water
1/4 cup white wine vinegar
1/2 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
2 cups cooked white beans, drained
1 large tomato, peeled, seeded, and diced (about 1 cup)
1 large green bell pepper, cored, seeded, and chopped (about 1 cup)
2 scallions, finely chopped, (about 1/4 cup)
Green or red leaf lettuce

Directions

1

Heat 1 tablespoon oil in a medium- sized skillet over medium heat.
2

Add the chicken and saute until golden on both sides, about 10 minutes.
3

Cover and cook 10 minutes or until chicken is cooked through, stirring several times.
4

Add the garlic to the skillet and saute until garlic is golden.
5

Remove chicken and garlic to a medium bowl.
6

Add the water to the skillet.
7

Cook 1 minute, stirring to dissolve any browned-on bits.
8

Pour the liquid from the skillet into a glass measuring cup; discard excess or add water to make 1/4 cup.
9

Add the skillet liquid, the remaining oil, the vinegar, thyme, salt, and black pepper to the chicken and garlic in the bowl; stir together.
10

Stir in beans, tomato, the pepper, and scallions.
11

Spoon onto a bed of leaf lettuce.
12

Serve immediately at room temperature or refrigerate, covered, until 30 minutes before serving.
13

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