Roasted Chicken and Cannellini Bean Salad Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Cuisine: European
Keywords: Quick, Easy, Healthy, Light Meal
This Roasted Chicken and Cannellini Bean Salad is the perfect light and refreshing meal, offering a balance of savory, creamy, and herby flavors. It’s ideal for a summer lunch, a quick dinner, or as a side dish. Packed with protein from the chicken and beans, this dish will keep you satisfied without feeling too heavy. With vibrant fresh herbs and zesty lemon, it’s a salad that’s sure to become a favorite in your meal rotation. You can make it ahead of time and let the flavors marinate in the fridge for a few hours or overnight for even better taste. Just make sure to add the fresh mint and basil right before serving for the most vibrant flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken | 2 breasts |
| Roma tomato | 1, diced |
| Red onion | 1/2, thinly sliced |
| Fresh basil | 1/3 cup, chopped |
| Fresh mint | 1/3 cup, chopped |
| Cannellini beans (drained) | 2 cups |
| Feta cheese (crumbled) | 1/2 cup |
| Red wine vinegar | 1/4 cup |
| Extra virgin olive oil | 2 tablespoons |
| Fresh lemon juice | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Fresh ground black pepper | 1/4 teaspoon |
| Garlic cloves, minced | 2 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 294.2 kcal |
| Fat | 7.9 g |
| Saturated Fat | 2.7 g |
| Cholesterol | 11.1 mg |
| Sodium | 364.6 mg |
| Carbohydrates | 41.1 g |
| Fiber | 10.4 g |
| Sugar | 2.5 g |
| Protein | 16.8 g |
Instructions
-
Prepare the Salad
In a large bowl, combine the boneless skinless chicken (grilled or roasted and shredded into bite-sized pieces), diced roma tomato, thinly sliced red onion, chopped fresh basil, chopped fresh mint, cannellini beans, and crumbled feta cheese. Toss everything gently to combine, making sure the ingredients are evenly distributed. -
Make the Dressing
In a separate bowl, whisk together the red wine vinegar, extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, fresh ground black pepper, and minced garlic cloves. Stir the mixture quickly to emulsify the ingredients and create a smooth dressing. -
Dress the Salad
Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly. Make sure the dressing gets absorbed by the beans, chicken, and vegetables, bringing everything together in a harmonious blend of flavors. -
Serve
Serve the salad immediately or refrigerate for a few hours for enhanced flavors. If making ahead, be sure to add the fresh mint and basil just before serving to keep them fresh and vibrant. This salad pairs wonderfully with some crusty bread or warm pita for a complete meal.
Additional Tips
- You can grill or roast the chicken ahead of time to save preparation time.
- For a vegetarian version, consider swapping the chicken for additional cannellini beans or chickpeas.
- Feel free to adjust the amount of fresh mint and basil based on your preference for herbs.
- To make the salad even heartier, add a handful of mixed greens or arugula for extra freshness and texture.
This Roasted Chicken and Cannellini Bean Salad is a versatile and easy dish that can be served as a light meal or a side dish. The fresh ingredients, along with the tangy dressing, create a balanced and satisfying salad that is sure to be a hit at any table. Enjoy the delightful combination of roasted chicken, creamy cannellini beans, and refreshing herbs that make this recipe a standout!
