Mediterranean Chicken and White Bean Salad

This salad is packed with lean protein from chicken and fiber from white beans, making it a highly satisfying and heart-healthy meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup cooked skinless chicken breast, diced · 214 kcal in the whole recipe
• 1 can (15.5 oz) low-sodium white beans, drained and rinsed · 519 kcal in the whole recipe
• 1 cucumber, peeled and diced · 20 kcal in the whole recipe
• 1/4 red or white onion, chopped · 15 kcal in the whole recipe
• 2 tablespoons vegetable oil · 244 kcal in the whole recipe
• 1/4 cup lemon juice · 13 kcal in the whole recipe
• 1 tablespoon dried basil or parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. In a large bowl, combine the diced cooked chicken, drained white beans, diced cucumber, and chopped onion.

   

2. Drizzle with vegetable oil and lemon juice, then sprinkle with dried basil, salt, and black pepper.

   

3. Toss all the ingredients gently to combine well. Serve immediately or cover and refrigerate for up to 2 days.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.