White Bean and Roasted Chicken Salad

SALAD

2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16 oz.) cans cannelini beans or other white beans, rinsed and drained

DRESSING

1/4 cup red wine vinegar
2 T extra virgin olive oil
1 T fresh lemon juice
2 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp freshly ground pepper
2 garlic cloves, minced

To prepare salad, place first 5 ingredients in a large bowl; stir gently, to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk.  Drizzle over salad, tossing gently to coat.

Cheesy Cauliflower Pancakes

1 head cauliflower
2 large eggs
1/2 cup cheddar cheese, grated
1/2 cup panko bread crumbs
1/2 tsp. cayenne pepper (more or less to taste)
salt
olive oil

Cut cauliflower into florets and cook in boiling water until tender about 10 minutes.  Drain.  Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne and salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat.  Form the cauliflower mixture into patties about 3 inches across.  Cook until golden brown and set, about 3 minutes per side.  Keep each batch warm in the oven while you cook the rest.

Makes 8 pancakes.