A couple of months ago I was looking for something to bring my dad for lunch that was not only easy to make but wouldn't take a lot of prep time to serve up once we arrived. 

I found this recipe on the Perricone website:  www.perriconerecipes.com.  I did make some edits according to what I use (i.e., rotisserie chicken instead of cubed, cooked chicken breasts), but the basic recipe is still intact. 

What I like best about it is that it uses lemon juice and olive oil instead of mayonnaise.  It’s since become a permanent part of my recipe collection and with this summer heat; I’ve been making it a lot (I actually have some in the fridge right now)!

 
I never use salt in any of my recipes even though I’ve included it in the ingredients.  Who needs salt when you have Romano cheese, artichokes, red onion and lemon juice.  This recipe has plenty of flavor on its own and we can all live with less salt in our lives.  

Chicken-Walnut Salad with White Beans and Artichokes

Ingredients
meat from one rotisserie chicken, cubed

3/4 cup thinly sliced red onion

3 tbsp. extra-virgin olive oil

3 stalks of celery, sliced

1/2 cup walnuts, chopped

1 cup of artichoke hearts, quartered

1/3 cup freshly grated Pecorino Romano cheese

1/3 cup fresh lemon juice

1 cup canned cannellini beans

10 cherry tomatoes, halved

3 tbsp. chopped fresh parsley

salt and pepper to taste

Preparation
In a large bowl, gently toss chicken, onion, celery, walnuts, artichoke hearts, tomatoes, greens and herbs.  Add the olive oil and continue to toss until ingredients are lightly coated with the oil.
Add lemon juice, toss lightly.  Add the grated cheese, salt and pepper and continue to toss lightly until the cheese is evenly distributed.

Serve with greens and lemon wedges

Enjoy
!!!