Creamy White Bean & Chicken Salad

A refreshing no-cook salad featuring tender shredded chicken breast and creamy cannellini beans, dressed simply with olive oil and white vinegar, served on a bed of mixed greens.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.18/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• High-Fiber
• Halal
• Low-Saturated-Fat

Tags

• no-cook
• quick
• healthy
• fresh
• tangy
• rich

Ingredients

• 1.5 pound chicken breast (pre-cooked, shredded)
• 2 can cannellini beans (15 ounces, rinsed and drained)
• 1 cup celery (chopped)
• 0.5 cup red onion (chopped)
• 0.25 cup olive oil
• 2 tablespoon white vinegar
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 4 cup mixed greens

Instructions

1. In a large bowl, combine pre-cooked, shredded chicken breast, rinsed cannellini beans, chopped celery, and chopped red onion.
2. In a small bowl, whisk together olive oil, white vinegar, dried oregano, and black pepper to create the dressing.
3. Pour the dressing over the chicken and bean mixture. Toss gently to combine all ingredients.
4. Serve the creamy white bean and chicken salad over a bed of fresh mixed greens.

Notes

If preparing ahead for lunch, keep the dressing separate and add just before serving to prevent the greens from wilting.

Nutrition (per serving)

• Calories: 515
• Protein: 50.2 g
• Carbohydrates: 35.3 g
• Fat: 18.6 g
• Fiber: 14.5 g
• Sodium: 595 mg
• Saturated Fat: 2.8 g
• Sugar: 3.5 g
• Cholesterol: 120 mg