Roasted Chicken & White Bean Salad

A light and satisfying no-cook salad featuring tender chicken, cannellini beans, and crisp vegetables dressed in a bright oregano vinaigrette.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.23/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber
• Low-Sodium
• Low-Sugar

Tags

• no-cook
• quick
• healthy
• savory
• fresh

Ingredients

• 1 pound cooked chicken breast (pre-cooked, boneless, skinless, shredded or diced)
• 15 ounce cannellini beans (rinsed thoroughly)
• 5 ounce baby spinach
• 1 yellow bell pepper (large, diced)
• 0.25 cup olive oil
• 0.25 cup white wine vinegar
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. In a large mixing bowl, combine the shredded or diced cooked chicken breast, rinsed cannellini beans, baby spinach, and diced yellow bell pepper.
2. In a small bowl, whisk together the olive oil, white wine vinegar, dried oregano, garlic powder, and black pepper until well combined.
3. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
4. Divide into four servings and store in airtight containers for convenient no-cook meals throughout the week.

Notes

Ensure chicken breast is pre-cooked without added salt to maintain low-sodium profile. For best results, keep dressing separate until ready to serve if meal prepping to avoid soggy greens.

Nutrition (per serving)

• Calories: 485
• Protein: 46 g
• Carbohydrates: 25 g
• Fat: 30 g
• Fiber: 9.5 g
• Sodium: 63 mg
• Saturated Fat: 4.5 g
• Sugar: 3 g
• Cholesterol: 95 mg