Real Life, Good Food
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Category
Salads
Title

Mediterranean chicken and white bean salad

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peppers
Serves
Serves:
4
Serving Size
Serving Size:
1/4 of prepared recipe
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Ingredients

Ingredients

1 cup chicken, cooked without skin

1 15.5 ounce can of white beans, low in sodium

1 cucumber

1/4 onion

2 tablespoons vegetable oil

1/4 cup lemon juice

1 tablespoon dried basil or parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Directions

  1. Cut the chicken into 1/2 inch cubes.
  2. Drain the beans and rinse with cold water.
  3. Peel the cucumber and cut into 1/2 inch cubes.
  4. Peel the onion and cut into 1/2 inch cubes.
  5. Put all the ingredients in a bowl and mix carefully.
  6. Serve immediately, or cover and refrigerate for up to two days.
Tips and Variations
Tips and Variations
  • You can substitute two 5-ounce cans of chicken or tuna in water instead of the cut chicken.
  • Any cooked white beans can be used in this recipe, including chickpeas, Cannellini beans, large northern white beans, or round white beans.
  • Add 1/2 cup of chopped fresh tomatoes if desired.
Nutritional Info

Nutritional Info

Serves 4
Amount per serving
Calories
297
Total Fat
11 g
Saturated Fat
2 g
Cholesterol
32 mg
Sodium
288 mg
Total Carbohydrates
31 g
Dietary Fiber
8 g
Total Sugar
2 g
Protein
20 g
Comment
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Mediterranean chicken and white bean salad
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Time to make
Time to make:
20 minutes preparation
Recipe Credit
Recipe Credit:
Adapted from the United States Department of Agriculture
Category
Category:
Salads
Special Criteria
Special Criteria:
Vegetarian

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