Chicken and White Bean Salad

Preparation Time: 15 minutes
  • 8 ounces skinless, boneless chicken breast, roasted
  • 2 15-oz. cans cannellini (white kidney) beans, drained and rinsed
  • 1 medium sweet, red, bell pepper, minced
  • 2 cloves fresh garlic, minced
  • 1 tablespoon olive oil
  • ¼ cup balsamic vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Chop or shred chicken and place in a large bowl. Add beans, red pepper, and garlic; stir to blend. Mix remaining ingredients together, and pour over chicken and beans. Mix thoroughly. Serve chilled or at room temperature.
1/2 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
calories: 209
Total Fat: 4.2g
Saturated Fat: 1.0g
% of Calories from Fat: 19%
% of Calories from Saturated Fat: 3%
Protein: 18g
Carbohydrates: 23g
Cholesterol: 32mg
Dietary Fiber: 6g
Sodium: 423mg
Each serving provides: An excellent source of vitamin C and fiber. Also a good source of vitamin A.

Recipe courtesy of the Polyps Prevention Trial. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
See 30 Minutes or Less SEASONAL Recipe Archive
Search ALL Our Recipes

Other Stories