Chicken and Bean Salad

We often like to share BBQ tips and recipes during the summer months, but sometimes all you have time for is a simple, healthy salad. This recipe is fun, flexible, and, most importantly, delicious!

Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 servings
  • 1 15 -ounce can of cannellini beans, drained and rinsed
  • 1 orange pepper, diced
  • 6 cups mixed baby greens
  • 1/4 cup chopped dill pickles
  • 2 stalks celery, diced
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, juiced and zested
  • 1/4 cup olive oil
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 6 sprigs thyme
  • 1 red onion, halved and sliced
  • 1/4 teaspoon red pepper flakes
  • Combine the beans, pickle, celery, parsley and lemon zest and juice in a large bowl.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken and thyme, then scatter the red onion, orange pepper and red pepper flakes around the pan.
  • Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes.
  • Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low.
  • Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme.
  • Add the cooked onion to the bean mixture.
  • Thinly slice the chicken against the grain and add to the bean mixture.
  • Add the greens and toss to combine.

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