Balsamic Chicken And White Bean Salad

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2 tablespoon(s) balsamic vinegar, or more to taste

2 tablespoon(s) red wine vinegar

2 teaspoon(s) Dijon-style mustard

2 teaspoon(s) dried herbs, such as fines herbes, parsley, chives and tarragon

1/4 teaspoon(s) sugar


Freshly ground black pepper

1/4 cup(s) extra-virgin olive oil

1 pound(s) boneless, skinless, thin-sliced chicken breast cutlets

1 small to medium red onion (4 ounces), cut into two 2-ounce, 1/3-inch-thick slices

2 large ribs celery, trimmed and cut crosswise into thin slices (1 1/2 cups)

1 1/2 cup(s) cooked, no-salt-added cannellini beans (or a 15-ounce can, drained and rinsed)

2 tablespoon(s) finely chopped fresh parsley

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