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Feel-Good Chicken, Cannellini Bean, and Artichoke Salad

Photo: Andrew McCaul
Yield Makes 4 servings (serving size: 1 cup chicken salad and 1 lettuce leaf)

Ingredients

  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 2 garlic cloves, finely minced
  • 12 ounces skinless boneless chicken breast, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons light mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (15-ounce) can low-sodium cannellini beans, rinsed and drained
  • 1 (6-ounce) jar water-packed artichoke hearts, rinsed, drained, and chopped
  • 4 butterhead lettuce leaves
  • Garnish: 1 1/2 teaspoons chopped fresh dill

Nutrition Information

  • calories 308
  • fat 13 g
  • satfat 2 g
  • monofat 7 g
  • polyfat 3 g
  • protein 24 g
  • carbohydrate 23 g
  • fiber 5 g
  • cholesterol 51 mg
  • iron 3 mg
  • sodium 502 mg
  • calcium 61 mg

How to Make It

  1. Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine mayonnaise, lemon juice, 1 tablespoon chopped fresh dill, turmeric, 1/2 teaspoon salt, and 1/2 teaspoonpepper in a large bowl; whisk well. Add cannellini beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butterhead lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.