Rotisserie Chicken & White Bean Bowl

Ingredients

• 4 oz (120 g) cooked chicken breast, shredded
• 2/3 cup (120 g) cannellini beans, rinsed
• 1/3 cup (90 g) plain Greek yogurt, 2%
• 1 tbsp (15 ml) lemon juice
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 2/3 cup (90 g) cherry tomatoes, halved
• 3/4 tsp (2 g) sumac
• 1 1/2 tbsp (6 g) parsley and mint, chopped
• a pinch of fine sea salt

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Method

1. Pull the chicken apart along the grain with two forks.
2. Crush a third of the beans with a fork to thicken the dressing.
3. Stir the lemon juice, oil and salt into the yogurt, fold in the chicken, beans and tomatoes, and finish with the sumac and herbs.