Tuscan Chicken and White Bean Salad

A robust and refreshing salad featuring savory chicken, cannellini beans, vibrant vegetables, and crisp whole grain croutons, all tossed in a zesty Italian vinaigrette.

• Prep: 20 min
• Total: 20 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy

Dietary

• High-Protein
• High-Fiber
• Halal
• Low-Sugar
• Low-Saturated-Fat

Tags

• no-cook
• quick
• healthy
• classic
• kid-friendly
• tangy
• fresh

Ingredients

• 1.25 pound chicken breast (shredded or diced)
• 2 can cannellini beans (rinsed and drained)
• 5 ounce mixed greens
• 1 cup cherry tomatoes (halved)
• 0.5 red onion (medium, thinly sliced)
• 0.5 cup feta cheese (crumbled)
• 0.25 cup olive oil (extra virgin)
• 2 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup whole grain croutons (for crunch)

Instructions

1. If not already cooked, prepare chicken breast by baking, grilling, or poaching until cooked through. Shred or dice once cooled.
2. In a large salad bowl, combine the shredded or diced chicken breast, rinsed cannellini beans, mixed greens, halved cherry tomatoes, and thinly sliced red onion.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper to create the dressing.
4. Pour the dressing over the salad ingredients. Add the crumbled feta cheese if desired. Toss gently to ensure all ingredients are well coated.
5. Just before serving, sprinkle with whole grain croutons for added crunch. Serve immediately.

Notes

For meal prep, keep the dressing and croutons separate and add just before serving to prevent the greens from getting soggy. Any cooked chicken can be used for this salad.

Nutrition (per serving)

• Calories: 620
• Protein: 38.7 g
• Carbohydrates: 48 g
• Fat: 28.5 g
• Fiber: 9.7 g
• Sodium: 750 mg
• Saturated Fat: 5 g
• Sugar: 6.8 g
• Cholesterol: 90 mg