Cannellini and Chicken salad with Pepperoncini and Tomatoes

I know the blog has taken a bit of a hiatus. I have four or five posts backlogged, but not completely written, so ... I'll get to it one of these days. =) In the meantime, I wanted to share a new salad recipe that I dramatically modified from one I found on Kalyn's Kitchen.

Cannellini and Chicken salad with Pepperoncini and Tomatoes
Modified significantly from this recipe

1 can white cannellini beans
1 can white meat chicken
4-5 pepperoncini peppers
2 spring onions, white and light green parts sliced
1/3 (about) of a 15.5 oz can diced fire roasted tomatoes, drained

1 Tbsp lemon juice
1 Tbsp pepperoncini juice
1 Tbsp olive oil
1/4 tsp poultry seasoning
1/4 tsp crushed red pepper
3-4 dashes Tobasco sauce
Salt and pepper to taste

Drain and rinse the cannellini beans. Drain the chicken and shred the pieces. Mix all of the salad ingredients together in a quart sized (or larger) lidded bowl. Whisk the dressing ingredients together and pour over the salad. Chill. This is delicious served on a bed of lettuce with some shredded romano or asiago cheese.