Description
A nutritious and protein-packed bean salad featuring cooked chicken breast, fresh vegetables, and a zesty lemon vinaigrette. This dense bean salad is perfect for a quick, healthy meal or meal prep.
Ingredients
Salad Ingredients
- 3 cans canned beans, drained
- 1.25 pounds cooked chicken breast, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 large red bell pepper, diced
- 1/3 cup fresh herbs, chopped (such as parsley, cilantro, or basil)
Dressing Ingredients
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp lemon vinegar or red wine vinegar
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Combine salad ingredients: In a large bowl, add the drained canned beans, cooked chicken breast, cherry tomatoes, diced cucumbers, diced red bell pepper, and chopped fresh herbs. Mix gently to evenly distribute all the salad components.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon vinegar (or red wine vinegar), garlic powder, and Dijon mustard until well combined and emulsified.
- Dress the salad: Pour the dressing gently over the combined salad ingredients. Toss carefully to coat everything with the dressing without breaking the beans or chicken. Adjust seasoning with salt and pepper to taste.
Notes
- This salad can be served immediately or chilled for up to 2 hours to enhance the flavors.
- Use a variety of beans such as kidney, black, and garbanzo to add texture and nutrition.
- Fresh herbs like parsley, cilantro, or basil add brightness and freshness but can be adjusted based on preference.
- Cooked chicken breast can be substituted with turkey or a plant-based protein for variations.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
