Chilled Chicken Salad
A refreshing and light salad featuring shredded chicken, protein-rich white beans, and crisp vegetables in a bright lemon-herb dressing.
- Prep: 15 min
- Total: 15 min
- Servings: 2
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $6.14/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Low-Sodium
- Low-Sugar
- High-Protein
- High-Fiber
- Halal
- Kosher
Tags
- no-cook
- healthy
- fresh
- quick
- savory
- tangy
Ingredients
- 8 ounce cooked chicken breast (shredded)
- 15 ounce cannellini beans (rinsed and drained)
- 1 cup cherry tomatoes (halved)
- 0.5 yellow bell pepper (diced)
- 0.25 cup black olives (sliced)
- 2 cup fresh spinach
- 0.5 lemon (juiced)
- 2 tablespoon olive oil
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 2 cup cooked brown rice
Instructions
- In a large bowl, combine the cooked chicken breast, rinsed cannellini beans, halved cherry tomatoes, diced yellow bell pepper, sliced black olives, and fresh spinach.
- In a small bowl, whisk together the lemon juice, olive oil, dried oregano, and black pepper to form the dressing.
- Pour the dressing over the chicken and vegetable mixture. Toss gently to combine all ingredients.
- Divide the cooked brown rice between two meal prep containers. Top each with half of the chicken salad mixture.
- Store tightly covered in the refrigerator for up to 2 days. Serve chilled.
Notes
For best texture, you can add the spinach and cherry tomatoes right before serving if meal prepping, though it holds up well when mixed in advance.
Nutrition (per serving)
- Calories: 489
- Protein: 40.5 g
- Carbohydrates: 44.1 g
- Fat: 17.5 g
- Fiber: 12.6 g
- Sodium: 110 mg
- Saturated Fat: 2.4 g
- Sugar: 3.8 g
- Cholesterol: 105 mg