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

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  • Prep Time: 15 minutes


Serves: 6
Cups of Fruits & Vegetables per Serving: 1/2
Think Variety; Think Color: Red, White


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
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. 

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



Nutritional Information

  • 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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