Chicken and White Bean Salad
By Fruits & Veggies - More Matters
Try this delicious salad on its own, or as filling for half a ripe tomato
Ingredients8 ounces skinless, boneless chicken breast, roasted
2 15-oz. cans cannellini (white kidney) beans, drained and rinsed
1 medium sweet, red, bell pepper, minced
2 cloves fresh garlic, minced
1 tablespoon olive oil
1/4 cup balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Chop or shred chicken and place in a large bowl.
Add beans, red pepper, and garlic; stir to blend.
Mix remaining ingredients together, and pour over chicken and beans.
Serve chilled or at room temperature.
Each serving provides: an excellent source of vitamin C and fiber. Also a good source of vitamin A
- Calories: 209
- Carbohydrates: 23g
- Total Fat: 4.2g
- Cholesterol: 32mg
- Saturated Fat: 1.0g
- Dietary Fiber: 6g
- % of Calories from Fat: 19%
- Sodium: 423 mg
- Protein: 18g
- Recipe Credit
- Recipe courtesy of the Polyps Prevention Trial. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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