White Bean and Roasted Chicken Salad

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.

Yield: 5 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 25%
  • Fat: 10.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 29.2g
  • Carbohydrate: 41.5g
  • Fiber: 9.6g
  • Cholesterol: 45mg
  • Iron: 4mg
  • Sodium: 342mg
  • Calcium: 117mg

Ingredients

  • Salad:
  • 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
  • Dressing:
  • 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

Preparation

  1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
  2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
Note:

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.

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