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Chicken and White Bean Salad 

Try this delicious salad on its own, or as filling for half a ripe tomato

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color: Red White

Preparation time: 15 minutes

Serves: 6

Cups of Fruits and Vegetables per Serving: ½


8 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
¼ cup balsamic vinegar
1 teaspoon lemon juice
½ teaspoon oregano
¼ teaspoon salt
¼ 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. 

Mix thoroughly. 

Serve chilled or at room temperature. 

Each serving provides: an excellent source of vitamin C and fiber.  Also a good source of vitamin A



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.

Nutritional Information per Serving
Calories: 209 Carbohydrates: 23g
Total Fat: 4.2g Cholesterol: 32mg
Saturated Fat: 1.0g Dietary Fiber: 6g
% of Calories from Fat: 19% Sodium: 423mg
Protein: 18g  



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