White Bean and Roasted Chicken Salad

White Bean and Roasted Chicken Salad Recipe
Randy Mayor; Melanie J. Clarke
Users rave about this 5-ingredient salad that combines pre-cooked roasted chicken breasts with white beans and fresh basil. For a quick finishing touch, drizzle with a lemon, vinegar, and Dijon mustard dressing and serve with a glass of iced tea or white wine.


5 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 369
Caloriesfromfat 25 %
Fat 10.1 g
Satfat 2 g
Monofat 5.7 g
Polyfat 1.7 g
Protein 29.2 g
Carbohydrate 41.5 g
Fiber 9.6 g
Cholesterol 45 mg
Iron 4 mg
Sodium 342 mg
Calcium 117 mg


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-ounce) cans cannellini beans or other white beans, rinsed and drained
1/4 cup red wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black 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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Carla Fitzgerald Williams,

Cooking Light

June 2004
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