If you are looking for a healthy protein appetizer for the holidays, here is a fun little crostini with some lemon dressed arugula, cannellini beans (white kidney beans), organic chicken breast and slices of parmesan cheese. I actually mainly use organic ingredients for most of my dishes, including this one. I used the Eden organic brand beans as they pack them in bisphenol-A (BPA) free can linings. I also found a great canned organic chicken breast by Valley Fresh Organic White Chicken Breast or you can also use the breast from a baked chicken.
Ingredients:
- 2 tbsp fresh lemon juice
- 4 tbsp extra-virgin olive oil (EVOO)
- 1 tsp of sugar or ½ tsp of raw honey for the Paleo fans
- salt and pepper to taste
- 4 cups baby arugula
- 1 can of organic Cannellini Beans (or white kidney beans)
- 1 can (12.5 oz.) of organic chicken breast
- ½ cup sliced Parmesan Cheese
- 16 crostini (Make sure they are not too thick)
Mix the first 4 ingredients into a large bowl. Split the dressing in half. Add in arugula to one bowl lightly toss. Add the beans, chicken and parmesan into the second bowl of dressing and toss. Add some salt and pepper to the bean and chicken mixture. Place a pinch of the arugula onto the crostini, then add a heaping tablespoon of the chicken and bean mixture. For decoration you can also add one slice of the parmesan on top of the chicken. If your crostinis are too thick or hard, I tried spooning some of the dressing on them before stacking ingredients, as it softens up the bread a little. (Be sure to account for additional dressing if you do this). Test it out to see what works best for you before you serve this to your guests.
